Normal view MARC view ISBD view

4 0

Handbook of food analytical chemistry 6 6 edited By Ronald E. Wrolstad, Terry E. Arcee, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns. - - - 768 pages : illustrations 29 cm. - - - - - . - . - 0 . - . - 0 .



Includes bibliographical references and indexes.

v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.

5

















5





ISBN: 0-471-66378-6 (hardcover)

ISSN: 2 = =

Standard No.:

Publisher. No.:

Source:

LCCN: 2004-013225

Nat. Bib. No.: 2

Nat. Bib. Agency Control No.:

Subjects--Personal Names:
2 --0------

Subjects--Corporate Names:
6 --0-- 2 --------

Subjects--Meeting Names:

0 2 --

Subjects--Uniform Titles:
--20------

Subjects--Chronological Terms:


Subjects--Topical Terms:
Food ----Analysis----20--Handbooks, manuals, etc.

Subjects--Geographic Terms:
--------20--

Index Terms--Genre/Form:
----2

LC Class. No.: TX545 / .H34 20052

Dewey Class. No.: R 664.07 / H191 20052

National Agricultural Library Call No.: /

National Library of Medicine Call No.: /

Gov. Doc. Class. No.: