Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates

by Eric A. Decker, Steven J. Schwartz, Ronald E. Wrolstad

Book Overview

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...

• Format: Hardcover
• Language: English
• ISBN: 0471663786
• ISBN13: 9780471663782
• Release Date: December 2004
• Publisher: Wiley-Interscience
• Length: 784 Pages
• Weight: 2.95 lbs.
• Dimensions: 1.8" x 8.3" x 10.8"