Hanbook of food analytical chemistry : Pigments, colorants, flavors, texture and bioactive food components
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. Provides detailed reports on experimental procedures, Inclu...
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| Materialtyp: | Bok |
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| Språk: | Undetermined |
| Publicerad: |
New Jersey
John Wiley & Sons
2005
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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