Handbook of Food Analytical Chemistry – V 1 Water V 2 Pigment
Seiten
2005
John Wiley & Sons Inc (Hersteller)
978-0-471-70908-4 (ISBN)
John Wiley & Sons Inc (Hersteller)
978-0-471-70908-4 (ISBN)
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Providing reports on experimental procedures, this book includes sections on background theory and troubleshooting. It emphasizes effective methodology, written by recognized experts in the field and includes instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results.
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. Providing detailed reports on experimental procedures, this book includes sections on background theory and troubleshooting. It includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results.
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. Providing detailed reports on experimental procedures, this book includes sections on background theory and troubleshooting. It includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results.
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.
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 150 x 250 mm |
| Gewicht | 666 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-471-70908-5 / 0471709085 |
| ISBN-13 | 978-0-471-70908-4 / 9780471709084 |
| Zustand | Neuware |
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