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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"…this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005)

“…an indispensable reference for food scientists and technologists to enable successful analysis.” (Food Trade Review, Vol. 75, March 2005)

"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)