Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
شكل PDF ● صفحات 1568 ● ISBN 9781482297843 ● محرر Leo M.L. Nollet & Fidel (Inst de Agroquimica y Tecnologia de Alimentos, Dept of Food Science, Valencia, Spain) Toldra ● الناشر CRC Press ● نشرت 2015 ● للتحميل 3 مرات ● دقة EUR ● هوية شخصية 4413717 ● حماية النسخ Adobe DRM
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