Handbook of Food Analytical Chemistry (Innbundet)

Water, Proteins, Enzymes, Lipids, and Carbohydrates


, , og

Legg i ønskeliste

Forfatter: , , og
Innbinding: Innbundet
Utgivelsesår: 2004
Antall sider: 784
Forlag: John Wiley and Sons Ltd
Språk: Engelsk
ISBN/EAN: 9780471663782
Omtale Handbook of Food Analytical Chemistry
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

Til toppen

Flere bøker av Ronald E. Wrolstad, E. Decker, Steven J. Schwartz og Peter Sporns: