This book reviews methods of analysis and detection in the area of
food science and technology. Each chapter deals with
determination/quantification analyses of quality parameters in
food, covering topics such as lipids, color, texture, and
rheological properties in different food products. The book focuses
on the most common methods of analysis, presenting methodologies
for specific work conditions. It provides a reference for food
engineers and researchers working in the area of food science and
technology as well as undergraduate and postgraduate students.
General
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