R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.): Handbook of food analytical chemistry – Water, proteins, enzymes, lipids, and carbohydrates

Author： Ulberth Franz  

Publisher： Springer Publishing Company

ISSN： 1618-2642

Source： Analytical and Bioanalytical Chemistry, Vol.387, Iss.8, 2007-04, pp. : 2603-2604

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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