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Food Analysis

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This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, l...

Detaylı Bibliyografya
Müşterek Yazar:	SpringerLink (Online service)
Diğer Yazarlar:	Nielsen, S. Suzanne (Editör)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Cham : Springer International Publishing : 2017. Imprint: Springer,
Edisyon:	5th ed. 2017.
Seri Bilgileri:	Food Science Text Series,
Konular:	Food science. Chemistry, Technical. Spectrum analysis. Food Science. Industrial Chemistry. Spectroscopy.
Online Erişim:	Full-text access

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