Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and CarbohydratesAuthor: Ronald E. Wrolstad , Eric A. Decker , Steven J. Schwartz , Peter Sporns
Publisher: Wiley Publishing, Inc.
Publish date: January 2005
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