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Methods of analysis of food components and additives [electronic resource] /edited by Semih Otles.

Contributor(s): Otles, Semih.
Material type: materialTypeLabelComputer fileSeries: Chemical and functional properties of food components series.Publisher: Boca Raton : CRC Press, 2005Description: 437 p.ISBN: 9780203503751 (e-book : PDF); 9780849316470.Call number: 664.06 M592 Subject(s): Food additives -- Analysis -- Methodology | Food additives -- Analysis -- Standards | Food -- Analysis -- MethodologyGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
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Includes bibliographical references and index.

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