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Analysis Of Food Spices

Identification And Authentication

language: english
Publisher: TAYLOR & FRANCIS LTD, May of 2025 ‧
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The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.

Analysis Of Food Spices

Identification And Authentication

Property Description
ISBN: 9781032246895
Publisher: TAYLOR & FRANCIS LTD
Release Date: May of 2025
Language: English
Dimensions: 178 x 254 x 20 mm
Cover: Softcover
Pages: 323
Format: Book
Collection: Food Analysis & Properties
Categories: Books in English > Engineering > General Engineering
EAN: 9781032246895

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