Methods in food analysis : physical, chemical, and instrumental methods of analysis / Edited by Maynard A. Joslyn.Material type: BookSeries: Food science and technology. Publisher: New York : Academic Press, 1970-Edition: 2nd ed.Description: xix, 845 p. : ill. ; 24 cm.Call number: 664.07 JOS 2nd ed. Ref. Subject(s): Food -- AnalysisOnline resources: Click here to access online
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First published in 1950 under title: Methods in food analysis applied to plant products.