Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes.
| Specifications |
Descriptions |
| ISBN |
9781498754613 |
| Published Year |
2018 |
| Binding |
Hardback |
| Subject |
Food Chemistry |
| Pages |
664 |
| Weight |
1.3 (In Kg) |
| Readership |
Food Chemistry |
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