New physico-chemical techniques for the characterization of complex food systems / 
edited by Eric Dickinson. 
 - London :  Blackie Academic & Professional ,  1995. 
 - xii, 356 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0751402524 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analyis<br/>Food--Composition<br/>Food--Biotechnology
<br/><br/><label>Dewey Class. No.: </label>664