Analytical Chemistry of Foods

Analytical Chemistry of Foods edited by C.S. James.

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: James, C.S (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1995.
Edition:1st ed. 1995.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Login for hold information

‌

Click to view e-book

Online

Holdings details from Online
Call Number: E-Book
Status: Available

Similar Items