Terry E. Acree - Böcker
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4 produkter
4 produkter
Handbook of Food Analytical Chemistry, Volume 1
Water, Proteins, Enzymes, Lipids, and Carbohydrates
Inbunden, Engelska, 2005
2 901 kr
Skickas inom 7-10 vardagar
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
Handbook of Food Analytical Chemistry, Volume 2
Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Inbunden, Engelska, 2004
2 891 kr
Skickas inom 7-10 vardagar
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 proceduresIncludes sections on background theory and troubleshootingEmphasizes effective, state-of-the art methodology, written by recognized experts in the fieldIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
5 305 kr
Skickas inom 11-20 vardagar
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.
Semiochemistry Flavors and Pheromones
Proceedings. American Chemical Society Symposium Washington D. C., USA, August 1983
Inbunden, Engelska, 1985
2 058 kr
Skickas inom 7-10 vardagar
No detailed description available for "Semiochemistry Flavors and Pheromones".