Handbook of Food Analytical Chemistry, Volume 2

Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

Denise M Smith editor Terry E Acree editor Eric A Decker editor Ronald E Wrolstad editor Michael H Penner editor David S Reid editor Steven J Schwartz editor Charles F Shoemaker editor

Format:Hardback

Publisher:John Wiley & Sons Inc

Published:20th Dec '04

Currently unavailable, and unfortunately no date known when it will be back

Handbook of Food Analytical Chemistry, Volume 2 cover

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
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ISBN: 9780471718178

Dimensions: 274mm x 211mm x 38mm

Weight: 1580g

624 pages