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

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: 978-0-471-71817-8
Hardcover
624 pages
December 2004
List Price: US $276.75
Government Price: US $191.32
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Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components (0471718173) cover image
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RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.

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