Food - Analysis.
概要
| 作品: | 50 作品在 32 项出版品 32 种语言 | |
|---|---|---|
书目信息
Molecular biological and immunological techniques and applications for food chemists /
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Food toxicants analysis[electronic resource] :techniques, strategies, and developments /
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Infrared spectroscopy for food quality analysis and control[electronic resource] /
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Food microstructures [electronic resource]:microscopy, measurement and modelling /
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Food flavors[electronic resource] :chemical, sensory and technological properties /
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Foodomics[electronic resource] :advanced mass spectrometry in modern food science and nutrition /
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The importance of packaging design for the chemistry of food products[electronic resource] /
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Encapsulation technologies and delivery systems for food ingredients and nutraceuticals[electronic resource] /
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Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures /
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Chemistry and food safety in the EU[electronic resource] :the Rapid Alert System for Food and Feed (RASFF) /
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Imaging technologies and data processing for food engineers[electronic resource] /
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Fast liquid chromatography-mass spectrometry methods in food and environmental analysis[electronic resource] /
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Encapsulation and controlled release technologies in food systems[electronic resource] /
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(书目-电子资源)
Food safety[electronic resource] :basic concepts, recent issues, and future challenges /
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(书目-电子资源)
McGee on food & cooking :an encyclopedia of kitchen science, history and culture /
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Ultra performance liquid chromatography mass spectrometry[electronic resource] :evaluation and applications in food analysis /
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主题