E-bok, Engelska, 2005
Handbook of Food Analytical Chemistry, Volume 1
Water, Proteins, Enzymes, Lipids, and Carbohydrates
Av Peter Sporns, Denise M. Smith, Charles F. Shoemaker, Steven J. Schwartz, David S. Reid, Michael H. Penner, Eric A. Decker, Terry E. Acree, Ronald E. Wrolstad
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Beskrivning
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
Produktinformation
- Utgivningsdatum: 2005-09-16
- Språk: Engelska
- Filformat: PDF
- Kopieringsskydd: LCP
- ISBN: 9780471709091
- Förlag: Wiley
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