01013nam a2200205Ia 4500 CTU_231550 210402s9999 xx 000 0 und d 11967000 664.07 I.59 Instrumental methods in food analysis Edited by J. R. J. Pare, J. M. R. Belanger Amsterdam Elsevier 1997 Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. Thực phẩm,Food Phân tích,Analysis nthai Trung tâm Học liệu Trường Đại học Cần Thơ