CSDL sách
- Chemical analysis of food : techniques and applications : 2nd ed.
- Tác giả: Yolanda Pico
- Nhà xuất bản: Academic Press - Amsterdam
- Năm xuất bản: 2020
- Số trang:889 p.
- Kích thước:23 cm.
- Số đăng ký cá biệt:48585
- ISBN:9780128132661
- Mã Dewey:664.07
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Giáo trình
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Chemical analysis, Chemical food
- Chủ đề: Chemical analysis--Techniques & Chemical food--Techniques
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: Chemical analysis of food: Techniques and applications, second edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues.
- Sách điện tử:http://thuvienso.duytan.edu.vn/handle/123456789/220863