Wrolstad, Ronald E.
Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates
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
* 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
- Author(s)
- Wrolstad, Ronald E.
- Decker, Eric A.
- Schwartz, Steven J.
- Sporns, Peter
- Publisher
- John Wiley and Sons, Inc.
- Publication year
- 2005
- Language
- en
- Edition
- 1
- Category
- Technology, Energy, Traffic
- Format
- Ebook
- eISBN (PDF)
- 9780471709091
