Handbook of food analytical chemistry :

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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...

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Dades bibliogràfiques
Format:	Llibre
Idioma:	Undetermined
Publicat:	Hoboken, N.J. J. Wiley 2005
Matèries:	Food,Thực phẩm Analysis,phân tích
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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