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

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Synopsis

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

Book details

Author:
Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns
ISBN:
9780471709091
Related ISBNs:
9780471709084, 9780471663782, 9780471718178
Publisher:
Wiley
Pages:
624
Reading age:
Not specified
Includes images:
No
Date of addition:
2019-11-29
Usage restrictions:
Copyright
Copyright date:
2005
Copyright by:
N/A 
Adult content:
No
Language:
English
Categories:
Nonfiction, Science