Pearson's composition and analysis of foods

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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...

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書目詳細資料
主要作者:	Ronald S Kirk
格式:	圖書
語言:	Undetermined
出版:	London Longman 1991
主題:	food - chemical analysis,food adulteration and inspection
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

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