Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food ComponentsISBN: 978-0-471-71817-8
Hardcover
624 pages
December 2004
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.
|
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
This Title is Part of the Following Set
Related Titles
More By These Authors
Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates