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Title

Basics and advances in sampling and sample preparation

AuthorsRamos, Lourdes
Issue Date2012
PublisherElsevier
CitationChemical Analysis of Food: Techniques and Applications (Cap.1): 3-24 (2012)
AbstractThe first problem faced when dealing with food science is probably the statement of the concept of food. A number of possible definitions for this concept can be found in the specialized literature. Some of them focus on its composition (typically, carbohydrates, fats, protein and water), others in the way used by humans to seek food items (which, in most cultures, has nowadays changed from hunting and gathering to farming, ranching, and fishing).
Publisher version (URL)https://doi.org/10.1016/B978-0-12-384862-8.00001-7
URIhttp://hdl.handle.net/10261/192048
DOI10.1016/B978-0-12-384862-8.00001-7
ISBN978-0-12-384862-8
Appears in Collections:(IQOG) Libros y partes de libros
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