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Title: Instrumental methods in food and beverage analysis
Authors: David Louis Bente Wetzel
Keywords: Food | Beverages | Instrumental analysis
Issue Date: 1998
Publisher: Amsterdam ; New York : Elsevier
Abstract: Eighteen chapters are organized by analyte, such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Most of the analytical techniques used for determination, separations, and sample work-up are treated in the context of an analytical method for a spec.
URI: https://thuvienso.thanglong.edu.vn/handle/TLU/3753
Appears in CollectionsThanh nhạc, du lịch, việt nam học
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