Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates

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...

Format:Hardcover

Language:English

ISBN:0471663786

ISBN13:9780471663782

Release Date:December 2004

Publisher:Wiley-Interscience

Length:784 Pages

Weight:2.95 lbs.

Dimensions:1.8" x 8.3" x 10.8"

Related Subjects

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

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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates

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