01491nam a2200373 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002300214082001600237100002400253245011400277260007400391300002400465440003300489504005100522533015200573650003700725650004400762655002900806700002800835700002100863710007100884710001700955856012600972999001901098ebr10621195CaPaEBRm        u        cr cn|||||||||021011s1998    enka    sb    001 0 eng d  z  2003389069  z085404566X  z9780854045662  z9781847551788 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)23263694914aTX541b.W69 1998eb04a664/.072211 aWood, Roger,d1945-10aQuality in the food analysis laboratoryh[electronic resource] /cRoger Wood, Anders Nilsson, Harriet Wallin.  aCambridge :bRoyal Society of Chemistry Information Services,cc1998.  axii, 312 p. :bill. 0aRSC food analysis monographs  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxAnalysisxQuality control. 0aChemical laboratoriesxQuality control. 7aElectronic books.2local1 aNilsson, Anders,d1955-1 aWallin, Harriet.2 aRoyal Society of Chemistry (Great Britain).bInformation Services.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621195zAn electronic book accessible through the World Wide Web; click to view  c160998d160998