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Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

Author: Ronald E. Wrolstad , Eric A. Decker , Steven J. Schwartz , Peter Sporns

ISBN13: 9780471663782

Publisher: Wiley Publishing, Inc.

Price: €127.90
Pages: 784
Edition: Hardcover
Publish date: enero 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