Food Analysis /
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, lab...
| Main Authors: | , |
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| Format: | software, multimedia |
| Language: | eng |
| Published: |
Cham, Switzerland : Springer International Publishing,
2017
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| Subjects: | |
| Online Access: | https://link-springer-com.ezproxy.utm.my/openurl?genre=book&isbn=978-3-319-45776-5 |