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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Bibliografski detalji
Glavni autor:	Ronald S Kirk
Format:	Knjiga
Jezik:	Undetermined
Izdano:	London Longman 1991
Teme:	food - chemical analysis,food adulteration and inspection
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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

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