Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates - Hardcover

Hardcover

ISBN 10: 0471663786 ISBN 13: 9780471663782

Verlag: Wiley-Interscience, 2005

Inhaltsangabe

Book by Wrolstad Ronald E Decker Eric A Schwartz Steven J

Über diesen Titel

Críticas:

"This volume is a valuable source of detailed analytical methods for food science..." (E-STREAMS, May 2005) "...recommendable to everyone in need of a compendium explaining in detail the "how-to" for a... food-analysis laboratory." (Analytical and Bioanalytical Chemistry, February 2007)

Reseña del editor:

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

Über diese Auflage

• Verlag: Wiley-Interscience
• Erscheinungsdatum: 2005
• ISBN 10: 0471663786
• ISBN 13: 9780471663782
• Einband: Tapa dura
• Anzahl der Seiten: 784
• Herausgeber: 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