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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Библиографические подробности
Главный автор:	Ronald S Kirk
Формат:	‌
Язык:	Undetermined
Опубликовано:	London Longman 1991
Предметы:	food - chemical analysis,food adulteration and inspection
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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