Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates

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Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates by Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Smith, Denise M.; Sporns, Peter, 9780471663782
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  • ISBN: 9780471663782 | 0471663786
  • Cover: Hardcover
  • Copyright: 12/27/2004

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    $316.42
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
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