Handbook of food analytical chemistry : water, proteins, enzymes, lipids, and carbohydrates /

Handbook of food analytical chemistry : water, proteins, enzymes, lipids, and carbohydrates /

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Bibliographic Details
Main Author:	Wrolstad, Ronald E., 1939-
Format:
Language:	eng
Published:	Hoboken, NJ: John Wiley, 2005
Subjects:	Food