TITLE

R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.): Handbook of food analytical chemistry — Water, proteins, enzymes, lipids, and carbohydrates

AUTHOR(S)
Ulberth, Franz
PUB. DATE
April 2007
SOURCE
Analytical & Bioanalytical Chemistry;Apr2007, Vol. 387 Issue 8, p2603
SOURCE TYPE
Review
DOC. TYPE
Book Chapter
ABSTRACT
The article reviews the book "Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates," edited by R. E. Wrolstad, T. E. Acree, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker, D. Smith, and P. Sporns.
ACCESSION #
24441197

 

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