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cover
Food analysis : typical methods and the interpretation of results: fourth edi…
Komentar Bagikan
Alpheus G. Woodman

Buku referensi historis ini ditulis untuk mahasiswa dan praktisi kimia analitik guna memahami prosedur pemeriksaan makanan di laboratorium. Fokus utamanya bukan sekadar memberikan instruksi pengerjaan (resep lab), melainkan menekankan pada interpretasi logis dari hasil analisis. Cakupan materinya meliputi teknik analisis air baku, produk susu (susu, mentega, krim), lemak dan minyak pangan, karb…

Edisi
Fourth edition
ISBN/ISSN
-
Deskripsi Fisik
xii, 607 halaman : ilustrasi ; 24 cm
Judul Seri
-
No. Panggil
543.1 WOO f