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dc.contributor.authorULBERTH FRANZen_GB
dc.date.accessioned2010-02-25T15:09:57Z-
dc.date.available2007-08-22en_GB
dc.date.available2010-02-25T15:09:57Z-
dc.date.issued2007en_GB
dc.date.submitted2007-02-06en_GB
dc.identifier.citationANALYTICAL AND BIOANALYTICAL CHEMISTRY vol. 387 no. 8 p. 2603-2604en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC36459-
dc.description.abstractHandbook 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.en_GB
dc.description.sponsorshipJRC.D.8-Food safety and qualityen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherSPRINGER HEIDELBERGen_GB
dc.relation.ispartofseriesJRC36459en_GB
dc.titleBook 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 Carbohydratesen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Health, Consumers and Reference Materials

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