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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates
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ISBN: 0471663786
Author: Wrolstad, Ronald E.
Condition: New
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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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates