Introduction to food chemistry

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Bibliographic Details
Main Author:	Owusu-Apenten, R. K.
Format:	Book
Language:	English
Published:	Boca Raton, Fla. : CRC, c2005
Subjects:	Food > Analysis.
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Description
Physical Description:	249 σ.; εικ.; 26 εκ.
Bibliography:	Περιλαμβάνει βιβλιογραφίες και ευρετήριο.
ISBN:	978-0-8493-1724-X

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