Contribution A Letude Du Concept De La Courbe Caracteristique De Sechage Ccs Application Au Sechage De Produits De Type Platre

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Analysis of Food Constituents

Author : J.-L. Multon
Publisher : John Wiley & Sons
ISBN 13 : 9780471189664
Total Pages : 530 pages
Book Rating : 4.1/5 (896 download)

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Book Synopsis Analysis of Food Constituents by : J.-L. Multon

Download or read book Analysis of Food Constituents written by J.-L. Multon and published by John Wiley & Sons. This book was released on 1997-03-28 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ob Analyse eines Nahrungsmittelbestandteils, Interpretation von Meßwerten oder Risikoabschätzung - dieses vierbändige Nachschlagewerk für die Praxis, dessen letzter Band jetzt vorliegt, läßt keine wichtige Frage offen. Mit umfassender Bibliographie.

Basic Sensory Methods for Food Evaluation

Author : Beverley Merle Watts
Publisher : IDRC (International Development Research Centre)
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Basic Sensory Methods for Food Evaluation by : Beverley Merle Watts

Download or read book Basic Sensory Methods for Food Evaluation written by Beverley Merle Watts and published by IDRC (International Development Research Centre). This book was released on 1989 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Sensory Methods for Food Evaluation