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

Ronald E. Wrolstad,Eric A. Decker,Steven J. Schwartz,Peter Sporns

Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates
Format
Hardback
Publisher
John Wiley and Sons Ltd
Country
United States
Published
25 January 2005
Pages
784
ISBN
9780471663782

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

Ronald E. Wrolstad,Eric A. Decker,Steven J. Schwartz,Peter Sporns

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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