Handbook of food analytical chemistry / edited by Ronald E. Wrolstad ... [et al.] - Hoboken, N. J. : Wiley-Interscience, c2000-2005 - 2 v.

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

Y05 M09 D74

0471663786 (v.1) 0471718173 (v.2)


Food--Analysis--Handbooks, manuals, etc.

664.07 / H236