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Evaluation technologies for food quality /

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning elec...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Zhong, Jian (Editor), Wang, Xichang (Editor)
Format: eBook
Language:English
Published: Duxford ; Cambridge, MA : Woodhead Publishing, [2019]
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Quality > Evaluation.
Food > Quality > Technological innovations.
Aliments > Qualité > Évaluation.
Aliments > Qualité > Innovations.
TECHNOLOGY & ENGINEERING > Food Science.
Technology.
Electronic books.
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Call Number: TX541 .E93 2019
 
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TX541 .E93 2019 Available