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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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Leveringstid: 7-30 dager

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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.

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