Food and Nutritional Analysis - Vegetables and Legumes

Encyclopedia of Analytical Science: Second Edition

Volumn , Issue , 2004, Pages 320-328

  Pither, R J ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84866347732     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B0-12-369397-7/00188-6     Document Type: Chapter

References (7)

1. Official Methods of Analysis 1990, Association of Official Analytical Chemists (AOAC), AOAC, Arlington, VA. 15th edn.
2. Codex Alimentarius Commission (1981) Codex Standards for Processed Fruits and Vegetables and Edible Fungi. Rome: Food and Agriculture Organization/World Health Organization.
3. Eskin N.A.M. Quality and Preservation of Vegetables 1989, CRC Press, Boca Raton, FL.
4. Kirk R.S., Sawyer R. Pearson's Composition and Analysis of Foods 1991, Longman Scientific and Technical, London. 9th edn.
5. Paquot C., Hautfenne A. Standard Methods for the Analysis of Oils, Fats and Derivatives 1987, International Union of Pure and Applied Chemistry (IUPAC)/Blackwell Scientific Publications, Oxford. 7th edn.
6. Pomeranz Y., Meloan C.E. Food Analysis, Theory and Practice 1987, AVI, New York. 2nd edn.
7. Robinson D.S. Food Biochemistry and Nutritional Value 1987, Longman Scientific and Technical, London.