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Handbook of Food Analytical Chemistry, Volume 1

Water, Proteins, Enzymes, Lipids, and Carbohydrates

Handbook of Food Analytical Chemistry, Volume 1 by Ronald E. Wrolstad
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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
Wiley; September 2005
1397 pages; ISBN 9780471709091
Read online, or download in secure PDF format
Title: Handbook of Food Analytical Chemistry, Volume 1
Author: Ronald E. Wrolstad; Terry E. Acree; Eric A. Decker; Michael H. Penner; David S. Reid; Steven J. Schwartz; Charles F. Shoemaker; Denise M. Smith; Peter Sporns
 
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