QUALITY CONTROL FOR THE FOOD INDUSTRY FUNDAMENTALS & APPLICATIONS VOL. 2
Amihud Kramer Bernard A. Twigg
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995 Pages
English
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About This Book
This second volume consists largely of "getting the facts about the quality level of specific commodities," and contains many of the specific analytical testing procedures used for each of the major commodity groupings, with the exception of the last three chapters, and the Appendix, which deal gene... (see more details)
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