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Describes the most common food analytical procedures. Grounding the subject in theory, the author then covers International Standard Organization (ISO) methods. Written primarily for students of food science and technology, this book should appeal to anyone involved in the analysis of foods.
- Format: Pocket/Paperback
- ISBN: 9780751401967
- Språk: Engelska
- Antal sidor: 224
- Utgivningsdatum: 1994-10-01
- Förlag: Aspen Publishers Inc.,U.S.