Handbook of food analysis
By: edited by Leo M.L. Nollet.
Contributors: Nollet, Leo M. L., 1948-
Edition: 2nd ed., rev. and expanded
Series: Food science and technology; Food science and technology (Marcel Dekker, Inc.) -- v. 138.
Publisher: Marcel Dekker
Published: 2004
Place of publication: New York
Language: eng
Subjects: Food -- Analysis -- Handbooks, manuals, etc.; Food contamination -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Other titles: Food analysis
Notes: Includes bibliographical references and index.
Table of contents: value: v. 1. Physical characterization and nutrient analysis; value: v. 2. Residues and other food component analysis; value: v. 3. Methods and instruments in applied food analysis.