Methods of Analysis of Food Components and Additives

Book information

Publisher

CRC Press

Year

2005

ISBN

9780849316470, 0849316472

Open Library ID

OL18228973M

Language

english

Format

PDF

Filesize

9 MB (9557243 bytes)

Series

Chemical and functional properties of food components series

Pages

451\451

Topic

Technique › Food Manufacturing

Library

www.knigka.info

Time added

2010-02-18 13:16:04