Handbook of Food Analytical Chemistry, Volumes 1 and 2 - Hardcover

Hardcover

ISBN 10: 0471721875 ISBN 13: 9780471721871

Verlag: Wiley-Interscience, 2004

Über diesen Titel

Críticas:

"...this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005) "...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005) "...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)

Reseña del editor:

Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.

Über diese Auflage

• Verlag: Wiley-Interscience
• Erscheinungsdatum: 2004
• ISBN 10: 0471721875
• ISBN 13: 9780471721871
• Einband: Tapa dura
• Anzahl der Seiten: 1408
• 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