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Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates
Wrolstad
€ 308.03
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Description for Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates
Hardcover. Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, Analytical Methods in Food Science and Technology is an indispensable reference for food scientists and technologists to enable successful analysis. Num Pages: 784 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 288 x 225 x 48. Weight in Grams: 2174.
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
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
Product Details
Format
Hardback
Publication date
2005
Publisher
John Wiley & Sons Inc
Number of pages
784
Condition
New
Number of Pages
784
Place of Publication
, United States
ISBN
9780471663782
SKU
V9780471663782
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Wrolstad
Ronald E. Wrolstad, PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to ... Read more
Reviews for Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates
"This volume is a valuable source of detailed analytical methods for food science…" (E-STREAMS, May 2005) “...recommendable to everyone in need of a compendium explaining in detail the “how-to” for a… food-analysis laboratory.” (Analytical and Bioanalytical Chemistry, February 2007)