Descrição
Introduction to the Chemical Analysis of foods – S.Suzanne Nielsen: “Chapter authors are primarily university faculty members who are teaching or have taught a food analysis course and who are very familiar with the specific topic of the chapters by nature of their research programs.Each chapter has been reviewed by persons working in the food industry who are familiar with and utilize that technique. The book is not a laboratory manual but instead is designed to provide the lecture materials in an easy- to-follow outline format with a brief discussion for each section.
Livro usado, em muito bom estado de conservação.Obs: contém grifos de caneta marca texto nas pag. 99 e 100 e 144, 145,146, nada que comprometa a leitura.
