Wiley.com
Print this page Share

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
Enter Quantity:   Buy
Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components (0471718173) 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.

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

by 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)
Back to Top