Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, "Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components"
English | 2004 | pages: 1397 | ISBN: 0471718173 | PDF | 85,8 mb
English | 2004 | pages: 1397 | ISBN: 0471718173 | PDF | 85,8 mb
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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