Methods of analysis for cocoa products and chocolate (cacao products: collaborative study of a joint AOAC-OICC method for the determination of ash in cacao products)
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| Format: | Texto biblioteca |
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1973
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| Subjects: | ESN CX MAS, ASH CONTENT, CHOCOLATE, THEOBROMA CACAO, FOODS, ANALYTICAL METHODS, HUMAN NUTRITION, STIMULANTS, TENEUR EN CENDRES, CHOCOLAT, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, CONTENIDO DE CENIZA, ALIMENTOS, TECNICAS ANALITICAS, NUTRITION HUMAINE, STIMULANT, NUTRICION HUMANA, ESTIMULANTES, |
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