Handbook of food analytical chemistry water, proteins, enzymes, lipids, and carbohydrates /
Enregistré dans:
| Autres auteurs: | |
|---|---|
| Format: | Livre |
| Langue: | anglais |
| Publié: |
Hoboken, N.J.
J. Wiley,
c2005.
|
| Sujets: | |
| Accès en ligne: | Publisher description Table of contents Voir à l'OPAC |
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| 245 | 0 | 0 | |a Handbook of food analytical chemistry |b water, proteins, enzymes, lipids, and carbohydrates / |c edited By Ronald E. Wrolstad ... [et al.]. |
| 260 | |a Hoboken, N.J. |b J. Wiley, |c c2005. | ||
| 300 | |a xv, 768 p. |b ill. |c 29 cm. | ||
| 500 | |a Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Food |x Analysis |v Handbooks, manuals, etc. | |
| 700 | 1 | |a Wrolstad, Ronald E., |d 1939- | |
| 856 | 4 | 2 | |3 Publisher description |u http://www.loc.gov/catdir/description/wiley042/2004013225.html |
| 856 | 4 | 1 | |3 Table of contents |u http://www.loc.gov/catdir/toc/wiley041/2004013225.html |
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