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Analytical chemistry of foods

Author: C S James
Publisher: London ; New York : Blackie Academic & Professional, 1995.
Edition/Format:   Print book : English : 1st edView all editions and formats
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Document Type: Book
All Authors / Contributors: C S James
ISBN: 075140196X 9780751401967
OCLC Number: 31746283
Description: ix, 178 pages : illustrations ; 24 cm
Contents: Abbreviations --
1. Introduction --
2. Assessment of analytical methods and data --
3. Principles of techniques used in food analysis --
4. Theory of analytical methods for specific food constituents --
5. Experimental procedures --
estimation of major food constituents --
6. General food studies --
7. Additional reading material --
Index.
Responsibility: C.S. James.

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