Handbook of Food Analytical Chemistry, Volume 2
Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns
Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists 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 byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults.
Tahun:
2004
Edisi:
1
Penerbit:
Independely Published
Bahasa:
english
Halaman:
624
ISBN 10:
0471718173
ISBN 13:
9780471718178
Fail:
PDF, 85.76 MB
IPFS:
,
english, 2004
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