This document provides a bibliography of analytical methods for food chemistry from pages 373 to 382. It lists references for analytical techniques and methods that can be used to study the chemical composition and properties of foods. The bibliography spans multiple pages and contains references for evaluating various components in foods, such as lipids, proteins, carbohydrates, vitamins, minerals, and other nutrients.
This document provides a bibliography of analytical methods for food chemistry from pages 373 to 382. It lists references for analytical techniques and methods that can be used to study the chemical composition and properties of foods. The bibliography spans multiple pages and contains references for evaluating various components in foods, such as lipids, proteins, carbohydrates, vitamins, minerals, and other nutrients.
This document provides a bibliography of analytical methods for food chemistry from pages 373 to 382. It lists references for analytical techniques and methods that can be used to study the chemical composition and properties of foods. The bibliography spans multiple pages and contains references for evaluating various components in foods, such as lipids, proteins, carbohydrates, vitamins, minerals, and other nutrients.