Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
By addebook • Oct 4th, 2008 • Category: Food&Nutrition
Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schw
Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
By Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Peter Sporns
Publisher: Wiley-Interscience
Number Of Pages: 624
Publication Date: 2004-12-27
ISBN-10 / ASIN: 0471718173
ISBN-13 / EAN: 9780471718178
Binding: Hardcover
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
Summary: Very good book
Rating: 5
I use this book for my class. It is a very good book. The methodology of each analysis is well explained, easy to follow. I strongly recommend this book if you are looking for methods of analyses.
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