Analytical chemistry of foods /
James, Ceirwyn S.
Analytical chemistry of foods / - 1st ed. 1995; reimpr. 1996. - London : Blackie Academic & Professional, 1995. - ix, 178 p.
Part 1. Theory 1. Introduction; 2. Assessment of nalytical methods and data, 3. Principles of techniques used in food analysis, 4. Theory of analytical methods for specific food constituents; Part 2. 5. Experimental procedures-estimation of major food constituents; 6. General food studies, 7. Additional reading material.
075140196X
ALIMENTOS--ANALISIS
COMPOSICION DE LOS ALIMENTOS
CONTAMINACION DE ALIMENTOS
664.07 / J231
Analytical chemistry of foods / - 1st ed. 1995; reimpr. 1996. - London : Blackie Academic & Professional, 1995. - ix, 178 p.
Part 1. Theory 1. Introduction; 2. Assessment of nalytical methods and data, 3. Principles of techniques used in food analysis, 4. Theory of analytical methods for specific food constituents; Part 2. 5. Experimental procedures-estimation of major food constituents; 6. General food studies, 7. Additional reading material.
075140196X
ALIMENTOS--ANALISIS
COMPOSICION DE LOS ALIMENTOS
CONTAMINACION DE ALIMENTOS
664.07 / J231