Methods of analysis of food components and addives /
Selection of techniques used in food analysis.--Statistical assessment of results of foods analysis.--Analysis of drinkin water.--Analysis of proteins, reptides, and amino acids in foods.--RExtraction and analysis of food lipids.--Determination and speciation of trace elemnts in foods.--Analysis of...
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| Formato: | Libro |
| Lenguaje: | English |
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Boca Raton :
Taylor & Francis,
2005
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| Colección: | Chemical and functional properties of food components series
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