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" Handbook of food analytical chemistry / "
edited By Ronald E. Wrolstad [and others]
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BL
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| Record Number
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706866
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| Doc. No
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b529055
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| Title & Author
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Handbook of food analytical chemistry /\ edited By Ronald E. Wrolstad [and others]
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| Publication Statement
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Hoboken, N.J. :: J. Wiley,, [2005]
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, ©2005
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| Page. NO
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2 volumes :: illustrations ;; 29 cm
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| ISBN
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0471663786
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: 0471718173
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: 0471721875
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: 9780471663782
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: 9780471718178
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: 9780471721871
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| Bibliographies/Indexes
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Includes bibliographical references and indexes
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| Contents
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[v. 1]. Water, proteins, enzymes, lipids, and carbohydrates -- [v. 2]. Pigments, colorants, flavors, textures, and bioactive food components
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| Abstract
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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, Analytical Methods in Food Science and Technology 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
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| Subject
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Food-- Analysis, Handbooks, manuals, etc
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| Subject
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Alimentos-- Análisis, Manuales
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| Dewey Classification
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664/.07
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| LC Classification
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TX545.H34 2005
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| Added Entry
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Wrolstad, Ronald E.,1939-
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