HANDBOOK OF FOOD ANALYTICAL CHEMISTRY VOL 2 PIGMENTS COLORANTS FLAVORS TEXTURE AND BIOACTIVE FOOD COMPONENTS (HB 2004). Cet article n’est pas disponible.
Langue : anglais
Edité par JOHN WILEY (ORIGINAL), 2004
- Livre relié
- Neuf
Vendeur : UK BOOKS STORE, London, London, Royaume-UniUK BOOKS STORE
Vendeur AbeBooks depuis 11 mars 2024
Etat: Neuf
EUR 416,27
A propos de cet article
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N° de réf. du vendeur CBS 9780471718178
- Titre
- HANDBOOK OF FOOD ANALYTICAL CHEMISTRY VOL 2 PIGMENTS COLORANTS FLAVORS TEXTURE AND BIOACTIVE FOOD COMPONENTS (HB 2004)
- Auteur
- WROLSTAD
- Éditeur
- JOHN WILEY (ORIGINAL)
- Année de publication
- 2004
- État de l'article
- New
- Reliure
- Couverture rigide
- Langue
- anglais
- ISBN à 10 chiffres
- 0471718173
- ISBN à 13 chiffres
- 9780471718178
- Édition
- Edition internationale
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
« Synopsis » peut appartenir à une autre édition de cet ouvrage.
À propos de l’auteur
RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
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