Ronald E. (Hrsg.) Wrolstad

Handbook of Food Analytical Chemistry, Volume 1

Water, Proteins, Enzymes, Lipids, and Carbohydrates

Buch

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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Produktdetails

Weitere Autoren: Acree, Terry E. (Hrsg.) / Decker, Eric A. (Hrsg.) / Penner, Michael H. (Hrsg.) / Reid, David S. (Hrsg.) / Schwartz, Steven J. (Hrsg.) / Shoemaker, Charles F. (Hrsg.) / Smith, Denise M. (Hrsg.) / Sporns, Peter (Hrsg.)