Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates |
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| Editor:
| Wrolstad, Ronald E.
Acree, Terry E.
Decker, Eric A.
Penner, Michael H.
Reid, David S.
Schwartz, Steven J.
Shoemaker, Charles F.
Smith, Denise M.
Sporns, Peter |
| ISBN: | 978-0-471-70909-1 |
| Publication Date: | Sep 2005 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Interscience |
| Book Format: | Digital download |
| List Price: | Contact Supplier contact
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Book Description:
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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes...
More DescriptionEmphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.
* Provides detailed reports on experimental procedures
* Includes sections on background theory and troubleshooting
* Emphasizes effective, state-of-the art methodology, written by recognized experts in the field
* Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results