Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques ba…
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques ba…
Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new e…
"Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new …
"Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new …
"Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new …
by Sun, Da-Wen
fromContemporary food engineering
by Sun, Da-Wen
fromContemporary food engineering
by Sun, Da-Wen
fromContemporary food engineering
by Sun, Da-Wen
fromContemporary food engineering
by Sun, Da-Wen
fromContemporary food engineering
by Sun, Da-Wen
fromContemporary food engineering
This book •Discusses quality and safety issues for each frozen food category in individual chapters, ensuring comprehensive coverage •Covers fundamental aspects of freezing such as glass transition, microbiology of frozen foods, thermophysical properties, and freezing process mo…