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Więcej informacji o Handbook of Food Analytical Chemistry - Water, Proteins, Enzymes, Lipids and Carbohydrates V 1

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Opis

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

Szczegóły książki

Kategoria Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Handbook of Food Analytical Chemistry - Water, Proteins, Enzymes, Lipids and Carbohydrates V 1
• Autor: Ronald E. Wrolstad, E. Decker, Steven J. Schwartz, Peter Sporns
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 784
• EAN: 9780471663782
• ISBN: 0471663786
• ID: 04892841
• Wydawca: John Wiley & Sons Inc
• Waga: 2090 g
• Wymiary: 281 × 217 × 48 mm
• Data wydania: 25. January 2005

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