Handbook of Food Analytical Chemistry, Volume 1
Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns
Inbunden, 2005
3 141 kr
Handbook of Food Analytical Chemistry, Volume 1
Water, Proteins, Enzymes, Lipids, and Carbohydrates
AvPeter Sporns,Denise M. Smith
E-bok
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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
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Handbook of Food Analytical Chemistry, Volumes 1 and 2
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Handbook of Food Analytical Chemistry, Volume 2
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