|
|
|
|
| LEADER |
02887nam a2200337Ia 4500 |
| 003 |
5054 |
| 005 |
20231121114910.0 |
| 008 |
161219s9999||||xx |||||||||||||| ||spa|| |
| 650 |
1 |
4 |
|9 13266
|a Carne
|
| 650 |
1 |
4 |
|9 13059
|a Análisis de los alimentos
|
| 650 |
1 |
4 |
|9 15502
|a Productos de origen animal
|
| 650 |
1 |
7 |
|a Cereal
|9 14442
|
| 650 |
1 |
4 |
|9 13108
|a Leche
|
| 650 |
1 |
4 |
|9 12746
|a Alimentos
|
| 650 |
1 |
4 |
|9 13275
|a Productos lácteos
|
| 650 |
1 |
7 |
|a Vinos
|9 13276
|
| 650 |
1 |
7 |
|a Análisis espectroscópico
|9 17604
|
| 650 |
1 |
0 |
|a Cromatografía
|9 13287
|
| 650 |
1 |
7 |
|a Autenticidad
|9 17605
|
| 650 |
1 |
7 |
|a Productos pesqueros
|9 17606
|
| 999 |
|
|
|c 156288
|d 156288
|
| 040 |
|
|
|c arresunl
|a arresunl
|g JORGE OMAR MACIEL
|
| 041 |
|
|
|a spa
|
| 082 |
0 |
4 |
|a 664
|b L 434 s
|
| 245 |
1 |
0 |
|a Food authenticity and traceability /
|c Michèle Lees.
|
| 260 |
3 |
|
|a Cambridge :
|b Woodhead,
|c 2003.
|
| 300 |
|
|
|a xvii, 612 p.
|
| 505 |
0 |
|
|a Advanced PCR techniques in identifyng food components / N. Marmiroli... [et al.] -- DNA methods for identifyng plant and animal species in food / J. A. Lenstra -- Enzyme immunoassays for identifyng animal species in food / E. Märtlebauer -- Proteome and metabolome analyses for food authentication / S. Vaidyanathan and R. Goodacre -- Near infra-red absorption technology for analysing food composition / I. B. Benson -- NMR spectroscopy in food authentication / G. Le Gall and I. J. Colquhoun -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability / S. D. Kelly -- Spectrophotometric techniques / M. Meurens -- Gas chromatography / E. Forgács and T. Cserháti -- High pressure liquid chromatography (HPLC) in food authentication / L. M. Nollet -- Enzymatic techniques for authenticating food components / G. Henniger -- In-line sensors for food analysis / P. D. Patel and C. Beveridge -- Chemometrics in data analysis / R. Leardi -- Species identification in processed seafoods / C. G. Sotelo and R. I. Pérez-Martín -- Meat and meat products / M. Lees and B. Popping -- Milk and dairy products / F. Ulberth -- Cereals / G. Downey -- Herbs and spices / R. S. Singhal and P. R. Kulkarni -- Identifyng genetically modified organisms (GMOs) / B. Popping -- Wine authenticity / I. S. Arvanitoyannis -- Traceability in food processing: an introduction / C. Morrison -- Developing traceability systems across the supply chain / A. Furness and K. A. Osman -- Developing and implementing an effective traceability and product recall system / M. Dillon and M. Thompson -- Traceability in fish processing / E. Larsen -- Safety and traceability of animal feed / S. Notermans and H. Beumer -- Geographic traceability of cheess / L. Pillonel and J. O. Bosset -- Advanced DNA-based detection techniques for genetically modified food / A. Holst-Jensen.
|
| 541 |
|
|
|c No se proveyó información
|
| 700 |
1 |
|
|a Lees, Michèle
|4 ed.
|9 17607
|
| 942 |
|
|
|c 00001
|2 ddc
|