Handbook of Food Analytical Chemistry, Volumes 1 And 2 |
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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: | 978-0-471-72187-1 |
| Publication Date: | Dec 2004 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Interscience |
| Book Format: | Hardback |
| List Price: | USD $504.95 |
Book Description:
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Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results.
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results.