Handbook of Food Analytical Chemistry, Volume 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components |
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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: | 978-0-470-36100-9 |
| Publication Date: | May 2008 |
| 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...
More Description
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 detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results