Beskrivelse: Developments in food analysis techniques / edited by R.D. King.

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Bibliografiske detaljer
Format:	Bog
Sprog:	engelsk
Fag:	Food Food Analysis Analyse d'aliment. FOOD COLOURANTS FOOD TECHNOLOGY FOOD ANALYSIS LIPIDS PROTEINS FATS SPECTROSCOPY FLUOROSCOPY MICROSCOPY TEXTURES FOOD ADDITIVES VITAMINS NITROGEN WATER CHROMATOGRAPHY CARBOHYDRATES FIBRE CONTENT TRACE ELEMENTS FUNGITOXINS IMMUNOLOGICAL METHODS
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