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Methods of Analysis of Food Components and Additives

Methods of Analysis of Food Components and Additives

Semih Otles

169,29 €
IVA incluido
Disponible
Editorial:
Taylor & Francis Ltd
Año de edición:
2016
Materia
Tecnología de alimentos y bebidas
ISBN:
9781138199149
169,29 €
IVA incluido
Disponible

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Sobre IBD

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.

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