Handbook of Food Analytical Chemistry, Volume 1

Water, Proteins, Enzymes, Lipids, and Carbohydrates

Inbunden, Engelska, 2005

Av Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns, Corvallis) Wrolstad, Ronald E. (Oregon State University, New York) Acree, Terry E. (Cornell University, Geneva, Massachusetts) Decker, Eric A. (University of Massachusetts, Amherst, Corvallis) Penner, Michael H. (Oregon State University, David S. (University of California at Davis) Reid, Columbus) Schwartz, Steven J. (Ohio State University, Charles F. (University of California at Davis) Shoemaker, Canada) Sporns, Peter (University of Alberta, Edmonton, Ronald E Wrolstad, Terry E Acree, Eric A Decker, Michael H Penner, David S Reid, Steven J Schwartz, Charles F Shoemaker, Denise M Smith

3 869 kr

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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 detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Produktinformation

  • Utgivningsdatum2005-01-25
  • Mått216 x 272 x 46 mm
  • Vikt1 940 g
  • FormatInbunden
  • SpråkEngelska
  • Antal sidor784
  • FörlagJohn Wiley & Sons Inc
  • ISBN9780471663782

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