Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, And Carbohydrates (1) - Couverture rigide

Couverture rigide

ISBN 10 : 0471663786 ISBN 13 : 9780471663782

Editeur : Wiley-Interscience, 2005

Synopsis

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

A propos du livre

À propos de l'auteur

Ronald E. Wrolstad, PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University.

Eric A. Decker, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.

Steven J. Schwartz, PhD, is a Professor in the Department of Food Science & Technology at The Ohio State University.

Peter Sporns, PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.

Détails de l'édition

• Éditeur: Wiley-Interscience
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 0471663786
• ISBN 13: 9780471663782
• Reliure: Relié
• Nombre de pages: 784
• Éditeur: Wrolstad Ronald E., Acree Terry E., Decker Eric A., Penner Michael H., Reid David S., Schwartz Steven J., Shoemaker Charles F., Smith Denise M., Sporns Peter
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible