Open access peer-reviewed Edited Volume

Descriptive Food Science

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Academic Editor

Antonio Valero Díaz
Antonio Valero Díaz

University of Cordoba

Co-editor

Rosa María García-Gimeno
Rosa María García-Gimeno

University of Córdoba,
Spain

Published28 November 2018

Doi10.5772/intechopen.73156

ISBN978-1-78984-595-2

Print ISBN978-1-78984-594-5

eBook (PDF) ISBN978-1-83881-725-1

Copyright year2018

Number of pages182

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Edited Volume and chapters are indexed in

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Table of Contents

Open access  chapters

1. The Dairy Industry: Process, Monitoring, Standards, and Quality

By Niamh Burke, Krzysztof A. Zacharski, Mark Southern, Paul Hogan, Michael P. Ryan and Catherine C. Adley

11,149
17
2. Food Authenticity: Provenancing. A Case Study of Fish

By Annemieke M. Pustjens, Rita Boerrigter-Eenling, Alex H. Koot and Saskia M. van Ruth

1,189
3. Agrifood By-Products as a Source of Phytochemical Compounds

By Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado- Adámez

1,830
12
4. Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

By Darko Velić, Daniela Amidžić Klarić, Natalija Velić, Ilija Klarić, Vlatka Petravić Tominac and Ana Mornar

1,971
7
7. Effects of Radiation Technologies on Food Nutritional Quality

By Fabiana Lima, Kássia Vieira, Miriam Santos and Poliana Mendes de Souza

3,162
12
8. Ultrasound Application to Improve Meat Quality

By Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana and Hector Janacua-Vidales

2,143
8

IMPACT OF THIS BOOK AND ITS CHAPTERS

24,905 Total Chapter Downloads

10,341 Total Chapter Views

59 Crossref Citations

49 Web of Science Citations

132 Dimensions Citations

11 Altmetric Score

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