Chemical analysis of food :: techniques and applications /
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applica...
Gespeichert in:
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam ; Boston :
Elsevier/AP,
2012.
|
| Ausgabe: | 1st ed. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques. |
| Beschreibung: | 1 online resource (798 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780123848635 0123848636 1281604275 9781281604279 9786613784964 6613784966 |
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| 245 | 0 | 0 | |a Chemical analysis of food : |b techniques and applications / |c Yolanda Picó. |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/AP, |c 2012. | ||
| 300 | |a 1 online resource (798 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2 -- Data Analysis and Chemometrics; 2.1. INTRODUCTION | |
| 505 | 8 | |a 2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3 -- Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4 -- Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS | |
| 505 | 8 | |a 4.5. CONCLUDING REMARKSReferences; Chapter 5 -- Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6 -- The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7 -- Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS | |
| 505 | 8 | |a 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8 -- Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9 -- Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS | |
| 505 | 8 | |a 9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10 -- Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11 -- Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY | |
| 520 | |a Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Analysis. |0 http://id.loc.gov/authorities/subjects/sh85050185 | |
| 650 | 0 | |a Food |x Composition. |0 http://id.loc.gov/authorities/subjects/sh85050191 | |
| 650 | 2 | |a Food Analysis |0 https://id.nlm.nih.gov/mesh/D005504 | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Picó, Yolanda. | |
| 758 | |i has work: |a Chemical analysis of food (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFv9fW7b9WPdJMvjbtY8hb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Chemical analysis of food. |b 1st ed. |d Amsterdam ; Boston : Elsevier/AP, 2012 |w (DLC) 2012008570 |
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| contents | Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2 -- Data Analysis and Chemometrics; 2.1. INTRODUCTION 2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3 -- Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4 -- Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS 4.5. CONCLUDING REMARKSReferences; Chapter 5 -- Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6 -- The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7 -- Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8 -- Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9 -- Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS 9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10 -- Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11 -- Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY |
| ctrlnum | (OCoLC)808344118 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed. |
| format | Electronic eBook |
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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn808344118 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:24:54Z |
| institution | BVB |
| isbn | 9780123848635 0123848636 1281604275 9781281604279 9786613784964 6613784966 |
| language | English |
| oclc_num | 808344118 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (798 pages) |
| psigel | ZDB-4-EBA |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Elsevier/AP, |
| record_format | marc |
| spelling | Chemical analysis of food : techniques and applications / Yolanda Picó. 1st ed. Amsterdam ; Boston : Elsevier/AP, 2012. 1 online resource (798 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier data file rda Includes bibliographical references and index. Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2 -- Data Analysis and Chemometrics; 2.1. INTRODUCTION 2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3 -- Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4 -- Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS 4.5. CONCLUDING REMARKSReferences; Chapter 5 -- Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6 -- The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7 -- Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8 -- Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9 -- Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS 9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10 -- Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11 -- Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques. English. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis https://id.nlm.nih.gov/mesh/D005504 Aliments Analyse. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Food Composition fast Electronic book. Picó, Yolanda. has work: Chemical analysis of food (Text) https://id.oclc.org/worldcat/entity/E39PCFv9fW7b9WPdJMvjbtY8hb https://id.oclc.org/worldcat/ontology/hasWork Print version: Chemical analysis of food. 1st ed. Amsterdam ; Boston : Elsevier/AP, 2012 (DLC) 2012008570 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=472267 Volltext |
| spellingShingle | Chemical analysis of food : techniques and applications / Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2 -- Data Analysis and Chemometrics; 2.1. INTRODUCTION 2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3 -- Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4 -- Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS 4.5. CONCLUDING REMARKSReferences; Chapter 5 -- Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6 -- The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7 -- Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8 -- Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9 -- Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS 9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10 -- Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11 -- Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis https://id.nlm.nih.gov/mesh/D005504 Aliments Analyse. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Food Composition fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050185 http://id.loc.gov/authorities/subjects/sh85050191 https://id.nlm.nih.gov/mesh/D005504 |
| title | Chemical analysis of food : techniques and applications / |
| title_auth | Chemical analysis of food : techniques and applications / |
| title_exact_search | Chemical analysis of food : techniques and applications / |
| title_full | Chemical analysis of food : techniques and applications / Yolanda Picó. |
| title_fullStr | Chemical analysis of food : techniques and applications / Yolanda Picó. |
| title_full_unstemmed | Chemical analysis of food : techniques and applications / Yolanda Picó. |
| title_short | Chemical analysis of food : |
| title_sort | chemical analysis of food techniques and applications |
| title_sub | techniques and applications / |
| topic | Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis https://id.nlm.nih.gov/mesh/D005504 Aliments Analyse. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Food Composition fast |
| topic_facet | Food Analysis. Food Composition. Food Analysis Aliments Analyse. TECHNOLOGY & ENGINEERING Food Science. Food Composition Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=472267 |
| work_keys_str_mv | AT picoyolanda chemicalanalysisoffoodtechniquesandapplications |