New physico-chemical techniques for the characterization of complex food systems
By: edited by Eric Dickinson.
Contributors: Dickinson, Eric.
Edition: 1st ed.
Publisher: Blackie Academic & Professional
Published: 1995
Place of publication: London; New York
Language: eng
Number of pages: 356
Subjects: Food -- Analysis
Notes: Includes bibliographical references and index.

Includes bibliographical references and index.