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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|Reference||BSTI Ref.-Treatises&monographs (FL2)||664.07 JOS 2nd ed. Ref. (Browse shelf)||1||Not For Loan||1100002301|
|Books||BSTI Textbook (FL2)||664.07 JOS 2nd ed. Ref. (Browse shelf)||2||Available||1000008402|
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|664.07 GEN Ref. Genetic variation in taste sensitivity /||664.07 GUI 2nd ed. Ref. Guidelines for sensory analysis in food product development and quality control /||664.07 HAR Ref. Modern food analysis /||664.07 JOS 2nd ed. Ref. Methods in food analysis : physical, chemical, and instrumental methods of analysis /||664.07 MET Ref. Methods of analysis for nutrition labeling /||664.07 PEA 6th ed. Ref. The chemical analysis of foods; 6th ed. /||664.07 PEA 7th ed. Ref. The chemical analysis of foods; 7th ed. /|
First published in 1950 under title: Methods in food analysis applied to plant products.