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|Title:||Book Review R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwarz, C.F. Shoemaker, D. Smith, P. Sporns (eds): Handbook of Food Analytical Chemistry - Water proteins, Enzymes, Lipids, and Carbohydrates|
|Citation:||ANALYTICAL AND BIOANALYTICAL CHEMISTRY vol. 387 no. 8 p. 2603-2604|
|Type:||Articles in periodicals and books|
|Abstract:||Handbook of Food Analytical Chemistry - Water proteins, Enzymes, Lipids, and Carbohydrates gives a good overview of principles in the analysis of these important components of food. Advisory comments and recommendations how to carry out the test instructions, which are normally found in other sources, makes the compendium particularly valuable.|
|JRC Directorate:||Health, Consumers and Reference Materials|
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