Handbook of food analytical chemistry : Pigments, colorants, flavors, textures, and bioactive food components
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; Includes sections on background theory and troubleshooting; Emphasizes effective, state-of-the art meth...
Saved in:
| Format: | Book |
|---|---|
| Language: | Undetermined |
| Published: |
Hoboken, N.J.
J. Wiley
2005
|
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|