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Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components

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Detalhes bibliográficos
Principais autores:	Wrolstad, Ronald E (Autor), Acree, Terry E (Autor), Decker, Eric A (Autor), Penner, Michael H (Autor), Reid, David S (Autor), Schwartz, Steven J (Autor), Shoemaker, Charles F (Autor), Smith, Denise (Autor), Sporns, Peter (Autor)
Formato:	Livro
Idioma:	inglês
Publicado em:	Hoboken John Wiley and Sons 2005
Assuntos:	Análisis de alimentos Química analítica Manuales
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