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

Ronald E. Wrolstad (Editor), Terry E. Acree (Editor), Eric A. Decker (Editor), Michael H. Penner (Editor), David S. Reid (Editor), Steven J. Schwartz (Editor), Charles F. Shoemaker (Editor), Denise M. Smith (Editor), Peter Sporns (Editor)
ISBN: 978-0-471-66378-2
Hardcover
784 pages
December 2004
List Price: US $277.75
Government Price: US $191.96
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Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates (0471663786) cover image
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.

"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)

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