Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

ISBN 10: 0471718173 / ISBN 13: 9780471718178

Edité par Wiley-Interscience, 2004

Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0471718173I4N10

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

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.

Détails bibliographiques

Titre : Handbook of Food Analytical Chemistry, ...
Éditeur : Wiley-Interscience
Date d'édition : 2004
Reliure : Hardcover
Etat : Very Good
Etat de la jaquette : No Jacket