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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | David Louis Bente Wetzel | - |
| dc.date.accessioned | 2022-05-31T07:05:40Z | - |
| dc.date.available | 2022-05-31T07:05:40Z | - |
| dc.date.issued | 1998 | - |
| dc.identifier.uri | https://thuvienso.thanglong.edu.vn/handle/TLU/3753 | - |
| dc.description.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. | vi_VN |
| dc.language.iso | en | vi_VN |
| dc.publisher | Amsterdam ; New York : Elsevier | vi_VN |
| dc.subject | Food | Beverages | Instrumental analysis | vi_VN |
| dc.title | Instrumental methods in food and beverage analysis | vi_VN |
| dc.type | Book | vi_VN |
| Appears in Collections | Thanh nhạc, du lịch, việt nam học | |
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