Methods of analysis of food components and additives [electronic resource] / edited by Semih Otles.
Contributor(s): Otles, Semih
Material type: 
TextSeries: Chemical and functional properties of food components series: Publisher: Boca Raton : CRC Press, 2005Description: 1 online resource (437 p.)ISBN: 9781439815533 (ebook); 1439815534 (ebook); 0849316472 (alk. paper); 9780849316470 (alk. paper); 0203503759 (electronic bk.); 9780203503751 (electronic bk.); 6610244014 (electronic bk.); 9786610244010 (electronic bk.)Uniform titles: FOODnetBASE. Subject(s): Food additives -- Analysis -- Methodology | Food additives -- Analysis -- Standards | Food -- Analysis -- Methodology | TECHNOLOGY & ENGINEERING -- Food ScienceGenre/Form: Electronic books. Additional physical formats: Print version:: Methods of analysis of food components and additives.DDC classification: 664/.06 Online resources: Click here to view.
| Item type | Current location | Call number | Status | Date due | Barcode |
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e-Books
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GKVK Library | Available | eB-61 |
Includes bibliographical references and index.
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