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Handbook of food analysis /

Contributor(s): Nollet, Leo M. L | Toldrá, Fidel.
Publisher: Boca Raton, Florida : CRC Press [Taylor & Francis Group] 2015Edition: 3rd edition.Description: 2 volumes (xxiii, 816 pages, xxiii, 709 pages) : illustrations ; 28 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781466556546 (set); 9781466556546; 1466556544 (set); 9781466556560 (v. 1); 1466556560 (v. 1); 9781466556584 (v. 2); 1466556587 (v. 2).Subject(s): Food -- Analysis -- Handbooks, manuals, etc | Food contamination -- Handbooks, manuals, etcDDC classification: 664.07
Contents:
Preface -- Acknowledgements -- Editors -- Contributors to volume I -- Section I : physical and sensory properties -- Section II : additives, adulteration and traceability -- Section III : nutritional analysis -- Index -- Preface -- Acknowledgements -- Editors -- Contributors to volume II -- Section IV : residues and other food components -- Section V : methods, techniques and instruments -- Index.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Library Use Only Library Use Only ATU Sligo Yeats Library Reference Collection 664.07 NOL (Browse shelf(Opens below)) 1 Not for loan 0064944
Library Use Only Library Use Only ATU Sligo Yeats Library Reference Collection 664.07 NOL (Browse shelf(Opens below)) 1 Not for loan 0064945
Total holds: 0

Includes bibliographical references and index.

Preface -- Acknowledgements -- Editors -- Contributors to volume I -- Section I : physical and sensory properties -- Section II : additives, adulteration and traceability -- Section III : nutritional analysis -- Index -- Preface -- Acknowledgements -- Editors -- Contributors to volume II -- Section IV : residues and other food components -- Section V : methods, techniques and instruments -- Index.

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