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Handbook of food analysis / edited by Leo M.L. Nollet

Contributor(s): Material type: TextTextSeries: Food science and technology (Marcel Dekker, Inc.) ; v. 138Publication details: New York: Marcel Dekker, c2004.Edition: 2nd ed., revised and expandedDescription: 3 v. (various pagings) : illISBN:
  • 9780824750381
Other title:
  • Food analysis
Subject(s):
Contents:
v. 1. Physical characterization and nutrient analysis -- v. 2. Residues and other food component analysis -- v. 3. Method and instruments in applied food analysis
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
References References UMK Kampus Jeli UMK Kampus Jeli DEFAULT Kampus Jeli Reference Level 1 TX541 .H36 2004 REF (Browse shelf(Opens below)) Not for loan 10000141

v. 1. Physical characterization and nutrient analysis -- v. 2. Residues and other food component analysis -- v. 3. Method and instruments in applied food analysis

Includes bibliographical references and index

v. 1. Physical characterization and nutrient analysis -- v. 2. Residues and other food component analysis -- v. 3. Method and instruments in applied food analysis

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