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Language: en
Pages: 1074
Pages: 1074
Type: BOOK - Published: 2000-04-05 - Publisher: CRC Press
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topi
Language: en
Pages: 1081
Pages: 1081
Type: BOOK - Published: 2012-11-16 - Publisher: CRC Press
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the la
Language: en
Pages: 912
Pages: 912
Type: BOOK - Published: 2004 - Publisher: CRC Press
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical tech
Language: en
Pages: 788
Pages: 788
Type: BOOK - Published: 2013-12-01 - Publisher: Springer Science & Business Media
The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we
Language: en
Pages: 648
Pages: 648
Type: BOOK - Published: 2017-06-06 - Publisher: Springer
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses
