Spara
Handbook of Food Analytical Chemistry, Volume 2
inbunden, 2004
Engelska
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
- Undertitel
- Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
- Redaktör
- 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
- ISBN
- 9780471718178
- Språk
- Engelska
- Vikt
- 1580 gram
- Utgivningsdatum
- 2004-12-20
- Förlag
- John Wiley Sons Inc
- Sidor
- 624
