Wrolstad, Ronald E. <br/><br/>
Handbook of food analytical chemistry 
/ed. by Ronald E. Wrolstad [and others] 
 -  John Wiley & Sons,  2005 
 - 2 v. 
<br/><br/> La biblioteca tiene : v.1 Water, proteins, enzymes, lipids, and carbohydrates -- v.2 Pigments, colorants, flavors, texture, and bioactive food components 
<br/><br/><label>ISBN: </label>0471721875 
<br/><br/><label>LCCN: </label>94820 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Análisis.<br/>Alimentos--Analisis--Manuales.<br/>Alimentos--Química de.
<br/><br/><label>Dewey Class. No.: </label>641.1  / W7