Food analysis: typical methods and the interpretation of results
Guardado en:
| Hovedforfatter: | |
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| Format: | Bog |
| Sprog: | engelsk |
| Udgivet: |
New York :
McGraw-Hill,
1941
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| Serier: | International Chemical Series
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| Fag: | |
| Online adgang: | Ver en el OPAC |
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Lignende værker: Food analysis:
- Methods of analysis for functional foods and nutraceuticals /
- Food analysis laboratory experiments /
- The food chemistry : A manual for experimental foods,dietetics, and food scientists
- Methods of analysis of food components and addives /
- Official Methods of Analysis of the Association of Official Agricultural Chemist /
- Official Methods of Analysis of the Association of Official Agricultural Chemist /