Handbook of Food Analytical Chemistry, Volume 1
Water, Proteins, Enzymes, Lipids, and Carbohydrates
Denise M Smith editor Terry E Acree editor Eric A Decker editor Ronald E Wrolstad editor Michael H Penner editor David S Reid editor Steven J Schwartz editor Charles F Shoemaker editor
Format:Hardback
Publisher:John Wiley & Sons Inc
Published:25th Jan '05
Currently unavailable, and unfortunately no date known when it will be back
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
"This volume is a valuable source of detailed analytical methods for food science…" (E-STREAMS, May 2005)
“...recommendable to everyone in need of a compendium explaining in detail the “how-to” for a… food-analysis laboratory.” (Analytical and Bioanalytical Chemistry, February 2007)
ISBN: 9780471663782
Dimensions: 272mm x 216mm x 46mm
Weight: 1940g
784 pages