Author(s): Chemat F, Tomao V, Virot M
The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments.
Referred From: http://www.crcpress.com/Handbook-of-Food-Analysis-Instruments/Otles/p/book/9781420045666
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