Oehlenschläger <br/><br/>
Handbook of seafood and seafood products analysis : Chapter 1  Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts / 
by Jörg Oehlenschläger ; edited by Leo M.L. Nollet, Fidel Toldrá. 
 - Boca Raton, FL :  CRC Press,  2010 
 - xviii, 910 pages:  illustrations  
<br/><br/> Original from book  
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9781420046335 (hardcover : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food analysis<br/>Seafood--Analysis--Handbooks, manuals, etc.<br/>Seafood--product--Handbooks, manuals, etc.