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Handbook of Food Analytical Chemistry. Volumes 1 and 2 Edit..:
Journal of the American Chemical Society. 127 (2005) 26 - p. 9656-9656 , 2005
Link:
https://doi.org/10.1021/ja059701s
RT Journal T1 <Title>Handbook of Food Analytical Chemistry. Volumes 1 and 2 Edited by Ronald E. Wrolstad (Oregon State University), Terry E. Acree (Cornell University), Eric A. Decker (affiliation not given), Michael H. Penner (Oregon State University), David S. Reid (University of California, Davis), Steven J. Schwartz (Ohio State University), Charles F. Shoemaker (affiliation not given), Denise Smith (University of Idaho), and Peter Sporns (University of Alberta). John Wiley & Sons, Inc.: Hoboken, NJ. 2005. xvi + xvi + 1374 pp. $260.00 (set). ISBN 0-471-72187-5 (set)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_ja059701s&Exemplar=1&LAN=DE PB American Chemical Society (ACS) YR 2005 SN 0002-7863 SN 1520-5126 JF Journal of the American Chemical Society VO 127 IS 26 SP 9656 OP 9656 LK http://dx.doi.org/https://doi.org/10.1021/ja059701s DO https://doi.org/10.1021/ja059701s SF ELIB - SuUB Bremen
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