Handbook of food analytical chemistry/ 
edited By Ronald E. Wrolstad ... [ve bşk.]. 
 - 2 v.: resimli 
<br/><br/> Includes bibliographical references and indexes. 
<br/><br/>v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.  
<br/><br/><label>ISBN: </label>0471663786  329,97899999999998 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis--Handbooks, manuals etc. 
<br/><br/><label>LC Class. No.: </label>TX545  / .H36 2005