Detection of adulterations Addition of Foreign Lipids and proteins

Autor:	van Ruth, S.M., Bremer, M.G.E.G., Frankhuizen, R.
Jazyk:	angličtina
Rok vydání:	2010
Předmět:	RIKILT - Business Unit Veiligheid & Gezondheid RIKILT - Business Unit Safety & Health Life Science BU Microbiologische & Chemische Voedselanalyse BU Microbiological & Chemical Food Analysis
Zdroj:	Safety analysis of foods of animal origin. Boca Ranton: CRC Press Safety analysis of foods of animal origin Handbook of Dairy Foods Analysis. LONDON: CRC Press Handbook of Dairy Foods Analysis
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b06a3cf6e87cdbae84a93a7173e7724f https://research.wur.nl/en/publications/detection-of-adulterations-addition-of-foreign-lipids-and-protein Zobrazit plný text záznamu