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Handbook of Food Analytical Chemistry, Volumes 1 and 2

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: 978-0-471-72187-1
Hardcover
1408 pages
December 2004
List Price: US $468.00
Government Price: US $323.16
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Handbook of Food Analytical Chemistry, Volumes 1 and 2 (0471721875) cover image
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Ronald E. Wrolstad, PhD,?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University.

Eric A. Decker, PbD,?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.

Steven J. Schwartz, PhD,?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD,?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.

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