Methods of analysis of food components and additives
By: editor, Semih Otles
Edition: 2nd ed.
Series: Chemical & functional properties of food components
Publisher: Taylor & Francis
Published: 2012
Place of publication: Boca Raton
Language: eng
Number of pages: 519
ISBN-13: 9781439815526
Subjects: Food; Methodology; Food additives; Analysis; Standards
Notes: Includes bibliographical references and index.