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

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

Edited by Ronald E. Wrolstad, Terry E. Acree, E. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Peter Sporns

Description

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

Information

  • Format: Hardback
  • Pages: 624 pages
  • Publisher: John Wiley & Sons Inc
  • Publication Date:
  • Category: Chemistry
  • ISBN: 9780471718178

£210.00

£184.85

 
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