00929nam a22002291ar45000010006000000050017000060080041000230200015000640400012000790410008000910440008000990820017001071000022001242450036001462500033001822600054002153000015002695050327002846500024006116500033006356500031006681627420251201164648.0010508s1995    enk     r     000 0 spa u  a075140196X  aclsautm0 aspa  aenk04a664.07bJ2311 aJames, Ceirwyn S.10aAnalytical chemistry of foods /  a1st ed.b1995; reimpr. 1996.  aLondon :bBlackie Academic & Professional,c1995.  aix, 178 p.0 aPart 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.10aALIMENTOSxANALISIS10aCOMPOSICION DE LOS ALIMENTOS04aCONTAMINACION DE ALIMENTOS