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.
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ISBN | 9781498754613 |
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Sprache | eng |
Cover | Fester Einband |
Verlag | Taylor and Francis |
Jahr | 20171221 |
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