Pearson's composition and analysis of foods

The book includes considerably more information and new data on the composition of foods and an appendix of useful nutritional composition data has been added. It expands recent developments in analytical techniques such as NIR spectroscopy and HPLC. The literature references have been revised and a...

Täydet tiedot

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Bibliografiset tiedot
Päätekijä:	Ronald S Kirk
Aineistotyyppi:	Kirja
Kieli:	Undetermined
Julkaistu:	London Longman 1991
Aiheet:	food - chemical analysis,food adulteration and inspection
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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

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Pearson's composition and analysis of foods

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