Quality in the food analysis laboratory / Roger Wood, Anders Nilsson, Harriet Wallin.
Saved in:
: | |
---|---|
TeilnehmendeR: | |
Year of Publication: | 1998 |
Language: | English |
Series: | RSC food analysis monographs
|
Online Access: | |
Physical Description: | xii, 312 p. :; ill. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
The Kitchen as Laboratory : : Reflections on the Science of Food and Cooking / / ed. by César Vega, Job Ubbink, Erik van der Linden.
Published: ([2012]) -
The kitchen as laboratory : reflections on the science of food and cooking / / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.
Published: (2012.) -
Methods in food analysis / / editors, Rui M.S. Cruz, Igor Khmelinskii, Margarida C. Vieira.
Published: (2014.) -
Advances of Spectrometric Techniques in Food Analysis and Authentication / / Daniel Cozzolino, editor.
Published: (2023.) -
Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis / / edited by Mark T. Stauffer.
by: Mark T. Stauffer
Published: (2017)