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Viac informácií o knihe Handbook of Food Analytical Chemistry - Water, Proteins, Enzymes, Lipids and Carbohydrates V 1

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Anotácia knihy

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

Parametre knihy

Zaradenie knihy Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Handbook of Food Analytical Chemistry - Water, Proteins, Enzymes, Lipids and Carbohydrates V 1
• Autor: Ronald E. Wrolstad, E. Decker, Steven J. Schwartz, Peter Sporns
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 784
• EAN: 9780471663782
• ISBN: 0471663786
• ID: 04892841
• Nakladateľ: John Wiley & Sons Inc
• Hmotnosť: 2090 g
• Rozmery: 281 × 217 × 48 mm
• Dátum vydania: 25. January 2005

Obľúbené z iného súdka

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