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Food analysis: theory and practice

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Bibliografiske detaljer
Hovedforfatter:	Meloan, Clifton E
Andre forfattere:	Pomeranz, Yehsajahu
Format:	Printed Book
Sprog:	Undetermined English
Udgivet:	West Fort AVI Publishing Co Inc 1978
Fag:	Food- Analysis Food- Ananlysis Food- Chemical composition

Lignende værker

Food analysis laboratory experiments
af: Meloan, Clifton E
Udgivet: (1973)

Mechanism and theory in food chemistry /
af: Wong, Dominic W. S.
Udgivet: (1989)

Food materials science: principles and practice
af: Aguilera, Jose Miguel
Udgivet: (2008)

Food : the chemistry of its components /
af: Coultate, T. P.
Udgivet: (2009)

Food science /
af: Srilakshmi, B
Udgivet: (2015)

Food chemistry /
Udgivet: (1996)

Chemical analysis of foods and food analysis
af: Jacobs , Morris
Udgivet: (1999)

Food : the chemistry of its components
af: Coulate, T. P.
Udgivet: (2009)

Fennema's food chemistry
af: Damodaran, Srinivasan
Udgivet: (2008)

Chemical physics of food
af: Belton,Peter
Udgivet: (2007)

Food analysis : theory and practice
af: Pomeranz, Yeshajahu
Udgivet: (1996)

Pearson's composition and analysis of foods
af: Kirk , Ronald S
Udgivet: (1999)

Physicochemical aspects of food engineering and processing /
Udgivet: (2011)

Physicochemical aspects of food engineering and processing
af: Devahastin, Sakamon
Udgivet: (2011)

Food chemistry /
af: Alex V. Ramani
Udgivet: (2014)

THE CHEMICAL ANALYSIS OF FOODS AND FOOD PRODUCTS
af: JACOBS MORRIS B
Udgivet: (1958)

Foods: experimental perspectives
af: McWilliams, Margaret
Udgivet: (2005)

Chemical analysis of food techniques and applications
af: Pico, Yolanda; ed
Udgivet: (2012)

Food composition /
af: Bhandari, Parminder K.
Udgivet: (2009)

Food chemistry /
Udgivet: (1975)

Pearsons chemical analysis of foods
af: Egan, Harold
Udgivet: (1981)

Chemical Analysis of Foods
af: Person, David
Udgivet: (1976)

The Chemical Analysis of Foods
af: Ppearson, David
Udgivet: (1976)

Principles of food chemistry
af: Deman, John M
Udgivet: (1990)

Advances in food biochemistry /
Udgivet: (2010)

Advances in food biochemistry
af: Yildiz, Fatih; Editor
Udgivet: (2010)

Basic Food Chemistry
af: Lee, Frank A
Udgivet: (1983)

Food biochemistry and food processing
af: Simpson, Benjamin K...[et.al]; ed
Udgivet: (2012)

Source Bool for Food Scientists
af: Ockerman, Herbert W
Udgivet: (1978)

Source book of food enzymology
af: Schwmmer, Sigmund
Udgivet: (1981)

Food science, nutrition and health
af: Cameron, Allan G, et al.
Udgivet: (1989)

Food chemistry /
Udgivet: (2004)

Food analysis theory and practice
af: Pomeranz , Yeshajahu

Introductory food chemistry /
af: Shohan Sharma
Udgivet: (2019)

Science of food : an introduction to food science, nutrition and microbiology
af: Gaman, P.M
Udgivet: (1981)

Pearsons compostition and analysis of foods
af: Kirk, Ronald S
Udgivet: (1991)

Introduction to the chemical analysis of foods
Udgivet: (2002)

Chemical analysis of foods and food products/3rd ed.
af: Jacobs, Morris B.
Udgivet: (1999)

Structure and composition of foods V. 3. Milk (including human), butter, cheese, Ice cream ..................
af: Winton, Andrew L
Udgivet: (1937)

Elements of real analysis /
af: Narayan, Shanti
Udgivet: (2007)