Instructor's Manual for Food Analysis : Answers to Study Questions /

The first and second editions of <STRONG>Food Analysis</STRONG> were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying...

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Bibliographic Details

Main Author:	Nielsen, S. Suzanne
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 2003.
Edition:	3.
Series:	Food science text series.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book