Handbook of food analytical chemistry : Water, proteins, enzymes, lipids, and carbohydrates
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 metho...
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| Опубликовано: |
Hoboken, N.J.
J. Wiley
2005
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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