James, Ceirwyn S. <br/><br/>
Analytical chemistry of foods / 

 - 1st ed.  1995; reimpr. 1996. 
 - London :  Blackie Academic & Professional,  1995. 
 - ix, 178 p. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>075140196X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS--ANALISIS<br/>COMPOSICION DE LOS ALIMENTOS<br/>CONTAMINACION DE ALIMENTOS
<br/><br/><label>Dewey Class. No.: </label>664.07  / J231