Methods of analysis of food components and addives /
Selection of techniques used in food analysis.--Statistical assessment of results of foods analysis.--Analysis of drinkin water.--Analysis of proteins, reptides, and amino acids in foods.--RExtraction and analysis of food lipids.--Determination and speciation of trace elemnts in foods.--Analysis of...
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Boca Raton :
Taylor & Francis,
2005
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| Colección: | Chemical and functional properties of food components series
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| Materias: |
| Sumario: | Selection of techniques used in food analysis.--Statistical assessment of results of foods analysis.--Analysis of drinkin water.--Analysis of proteins, reptides, and amino acids in foods.--RExtraction and analysis of food lipids.--Determination and speciation of trace elemnts in foods.--Analysis of vitamins for health, pharmaceutical, and food sciences.--Analysis of carotenoids and chlorophylls in foods.--Analysis of polyphenols in foods.--Sensory analysis of foods.--Datermination of food allergens and genetically modified.--Determination of pesticide residues.--Determination of pollutants in foods.--Analysis of chemical preservatives in foods.--Measuring radioactive contaminants in foods.--Rapid analysis techniques in food microbiology. |
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| Notas: | Incluye indice |
| Descripción Física: | [15], 437 pàginas : ilustraciones ; 24 cm |
| ISBN: | 0849316472 9780849316470 |