Analytical Chemistry of Foods

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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Bibliographic Details
Main Author: James, C.S. (Ceirwyn S.) (Author)
Format: Book
Language:English
Published: Gaithersburg, Maryland An Aspen Publication 1999
Subjects:
Chemistry, Analytic > Analysis
Food > Analysis
Online Access:Click Here to View Status and Holdings.
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245 1 0 |a Analytical Chemistry of Foods  |c C.S. JAMES, Seale-Hayne Faculty of Agriculture, Food and Land Use Department of Agriculture and Food Studies University of Plymouth 
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526 0 # |a Food Analysis  |b Diploma In Food Technology  |5 Faculty Of Applied Sciences 
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