Analytical Chemistry of Foods
This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. International Standard Organization (ISO) methods are distilled and covered, wher...
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| Format: | Book |
| Language: | English |
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Gaithersburg, Maryland
An Aspen Publication
1999
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| Online Access: | Click Here to View Status and Holdings. |
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Analytical techniques for foods and agricultural products 
PHYSICAL TECHNIQUES FOR THE STUDY OF FOOD BIOPOLYMERS