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Handbook of
Food Analytical Chemistry,
Volumes 1 and 2
 Emphasizing effective, state-of-the-art methodology, the Handbook
of Food Analytical Chemistry represents the most comprehensive
resource of its kind. Each section includes detailed instructions
with annotated advisory comments, critical and troubleshooting
notes, key references with annotations, time considerations, and
anticipated results. In addition, useful appendices feature common
abbreviations; laboratory stock solutions, equipment, and guidelines;
and commonly used techniques, including relevant notes on mass
spectrometry. It is an indispensable reference for all scientists,
technicians, and students in food science.
Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates
by Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns
Table of Contents
Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
by 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), Peter Sporns (Editor)
Editors: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) December 2004
Format: Hardcover
Item #: 978-0-471-72187-1
Price: $285.00 (US)
Vol. I: Handbook of Food Analytical Chemistry, Water, Proteins,
Enzymes, Lipids, and Carbohydrates - $170
Vol. II: Handbook of Food Analytical Chemistry, Pigments, Colorants,
Flavors, Texture, and Bioactive Food Components - $170
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