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...

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Chi tiết về thư mục
Những tác giả chính: Nielsen, S. Suzanne, editor 328473, SpringerLink (Online service) 666
Định dạng: software, multimedia
Ngôn ngữ:eng
Được phát hành: Cham, Switzerland : Springer International Publishing, 2017
Những chủ đề:
Truy cập trực tuyến:https://link-springer-com.ezproxy.utm.my/openurl?genre=book&isbn=978-3-319-45776-5