The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists /

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The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists /

Bibliographic Details
Main Authors:	Weaver, Connie M. 1950- (Author, Autor/a), Daniel, James R. (Autor/a)
Format:	Book
Language:	English
Published:	Boca Raton : CRC, c2003.
Edition:	2. edition
Series:	CRC Series in contemporary food science
Subjects:	ALIMENTOS COMPOSICION ALIMENTOS > ANALISIS CLASIFICACION

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