Book Review: Chemical Markers for Processed and Stored Foods, edited by Tung-Ching Lee and Hie-Joon Kim, American Chemical Society, Washington D.C., A.C.S. Symposium Series 631. 1996. No. of pages xii + 290, price US$99.95. ISBN 0-8412-3404-3.

✍ Scribed by A. J. Taylor

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 66 KB
• Volume: 12
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/(sici)1099-1026(199703)12:2<133::aid-ffj671>3.0.co;2-3