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Handbook of Food Analysis : residues and other food component analysis /

Handbook of Food Analysis : residues and other food component analysis / edited by Leo M. L. Nollet; Volume- 2 - 2nd rev. expande ed. - New York : Marcel Dekker , 2004 - xiii,(879-1739)p.

ISBN: 0824750373

Subjects--Topical Terms:
Technology (Applied Sciences)
Chemical and Related Technologies
Food Analysis
Handbook

Dewey Class. No.: 664.07 / N69H

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