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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Opis bibliograficzny
1. autor:	Ronald S Kirk
Format:	Książka
Język:	Undetermined
Wydane:	London Longman 1991
Hasła przedmiotowe:	food - chemical analysis,food adulteration and inspection
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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

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