Details for: Chemical analysis of foods : an introduction /

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Material type: Text

TextSeries: Key topics in food science and technology. no. 10 Chipping Campden : Campden & Chorleywood Food Research Association Group, 2005Description: vi, 144 pages : colored illustrations ; 23 cmContent type:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Matheson Library Main Collection	Main Collection	664.07 J77 (Browse shelf(Opens below))	Available		153923

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Previous	664.07 I61w Water activity influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products	664.07 I61w Water activity influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products	664.07 J38s Statistical aspects of the microbiological analysis of foods /	664.07 J77 Chemical analysis of foods : an introduction /	664.07 K89 Quality control for the food industry /	664.07 K89 Quality control for the food industry /	664.07 K89 Quality control for the food industry /	Next

Spine title: CCFRA key topic no. 10 - Chemical analysis of foods: an introduction.

References: p.140-143.

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