Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

by Eric A. Decker, Steven J. Schwartz, Ronald E. Wrolstad

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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...

Format:Hardcover

Language:English

ISBN:0471718173

ISBN13:9780471718178

Release Date:December 2004

Publisher:Wiley-Interscience

Length:624 Pages

Weight:3.65 lbs.

Dimensions:1.4" x 8.7" x 11.2"

Related Subjects

Engineering Science Science & Math Science & Scientists Science & Technology Technology

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Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

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