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

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Bibliographic Details
Main Authors:	Wrolstad, Ronald E (Author), Acree, Terry E (Author), Decker, Eric A (Author), Penner, Michael H (Author), Reid, David S (Author), Schwartz, Steven J (Author), Shoemaker, Charles F (Author), Smith, Denise (Author), Sporns, Peter (Author)
Format:	Book
Language:	English
Published:	Hoboken John Wiley and Sons 2005
Subjects:	Análisis de alimentos Química analítica Manuales
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