Handbook of Food Analytical Chemistry, Volume 1
Water, Proteins, Enzymes, Lipids, and Carbohydrates
An indispensable reference for food scientists and technologists Accurate, sensitive, and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis? With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise. While each title stands on its own as a valuable reference, together this guide and its companion title, Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, encompass all of the material that was previously available in Wiley…
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Produktdetails
Weitere Autoren: Schwartz, Steven J. (Hrsg.) / Reid, David S. (Hrsg.) / Smith, Denise M. (Hrsg.) / Shoemaker, Charles F. (Hrsg.) / Acree, Terry E. (Hrsg.) / Wrolstad, Ronald E. (Hrsg.) / Decker, Eric A. (Hrsg.) / Penner, Michael H. (Hrsg.)
- ISBN: 978-0-471-70909-1
- EAN: 9780471709091
- Produktnummer: 13916099
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2005
- Seitenangabe: 624 S.
- Plattform: PDF
- Masse: 95'283 KB
Über den Autor
RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
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