Analytical methods for the assessmen...
Singla, Rajeev K.

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  • Analytical methods for the assessment of Maillard reactions in foods
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Analytical methods for the assessment of Maillard reactions in foods/ by Rajeev K. Singla ... [et al.].
    其他作者: Singla, Rajeev K.
    出版者: Cham :Springer International Publishing : : 2018.,
    面頁冊數: vi, 54 p. :ill., digital ;24 cm.
    內容註: Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.
    Contained By: Springer eBooks
    標題: Chemistry. -
    電子資源: http://dx.doi.org/10.1007/978-3-319-76923-3
    ISBN: 9783319769233
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W9343209 電子資源 11.線上閱覽_V 電子書 EB TP248.65.F66 一般使用(Normal) 在架 0
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