Methods of Analysis of Food Components and Additives (Chemical and Functional Properties of Food Components Series)
Publisher: CRC
Published: April 26, 2005
Language: eng
Format: Hardcover
Number of pages: 464
ISBN-13: 9780849316470
Subjects: Food & beverage technology; Standards; Food additives; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science; Analysis; Food; Methodology