Characterization of food : emerging methods /

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previ...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Gaonkar, Anilkumar G., 1954-
Format:	eBook
Language:	English
Published:	Amsterdam ; New York : Elsevier, 1995.
Subjects:	Food > Analysis. Food Analysis Aliments > Analyse. TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Alimentos (controle de qualidade) Food > Chemical analysis Electronic books.
Online Access:	Connect to the full text of this electronic book