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

Shoemaker, Charles F. Acree, Terry E. Schwartz, Steven J. Wrolstad, Ronald E. Sporns, Peter Penner, Michael H. Decker, Eric A.

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Omtale

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.

Utgivelsesdato:

25.01.2005
ISBN:

9780471663782
Språk:

, Engelsk
Forlag:
Wiley-Interscience
Fagtema:

, Teknologi, ingeniørfag, landbruk og industri
Litteraturtype:

Faglitteratur
Sider:

784
Høyde:

27.2 cm
Bredde:

21.6 cm

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

Shoemaker, Charles F. Acree, Terry E. Schwartz, Steven J. Wrolstad, Ronald E. Sporns, Peter Penner, Michael H. Decker, Eric A. Smith, Denise M. Reid, David S.

Innbundet 20.12.2004 Engelsk

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Handbook of Food Analytical Chemistry, Volumes 1 and 2

Shoemaker, Charles F. Acree, Terry E. Schwartz, Steven J. Wrolstad, Ronald E. Sporns, Peter Penner, Michael H. Decker, Eric A. Smith, Denise M. Reid, David S.

Innbundet 20.12.2004 Engelsk

I salg

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

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

Handbook of Food Analytical Chemistry, Volumes 1 and 2