Handbook of Food Analytical Chemistry, Volumes 1 and 2 (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
1408
Utgivningsdatum
2004-12-01
Upplaga
annotated ed
Förlag
John Wiley & Sons Inc
Medarbetare
Schwartz, Steven J. (red.)/Shoemaker, C.F. (red.)/Smith, Denise M. (red.)/Sporns, Peter (red.)
Illustrationer
Illustrations
Volymtitel
v. 1 & 2
Dimensioner
287 x 220 x 75 mm
Vikt
3673 g
Antal komponenter
1
ISBN
9780471721871
Handbook of Food Analytical Chemistry, Volumes 1 and 2 (inbunden)

Handbook of Food Analytical Chemistry, Volumes 1 and 2

Inbunden Engelska, 2004-12-01
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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.
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De som köpt den här boken har ofta också köpt Handbook of Food Analytical Chemistry, Volume 1 av Ronald E Wrolstad, Terry E Acree, Eric A Decker, Michael H Penner, David S Reid (inbunden).

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Recensioner i media

"...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)

Övrig information

Ronald E. Wrolstad, PhD,?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD,?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, PhD,?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD,?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.