Normal view MARC view ISBD view

A refractometric method for the estimation of fat in cookies and bakery products.

Courlios-Salvi, L

A refractometric method for the estimation of fat in cookies and bakery products. [electronic resource] - Chemistry & industry Apr 1967 - 544-5 p. digital

Publication Type: Journal Article

ISSN: 0009-3068

Subjects--Topical Terms:
Food Analysis
Lipids--analysis

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)