Handbook of Food Analysis

This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization o...

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Bibliographic Details
Other Authors: Nollet, Leo M. L. 1948- (edited)
Format: Book
Language:English
Published: New York MARCEL, DEKKER, INC. 2004
Edition:Second Edition, Revised and Expanded
Series:Food science and technology v. 138
Subjects:
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Handbook of food analysis

Published 2004
Click Here to View Status and Holdings.
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