Handbook of Food Analytical Chemistry, Volume 1

Handbook of Food Analytical Chemistry, Volume 1
Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
Total Pages: 1397
Release: 2005-09-02
Genre: Science
ISBN: 0471709093


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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


Handbook of Food Analytical Chemistry, Volume 1
Language: en
Pages: 1397
Authors: Ronald E. Wrolstad
Categories: Science
Type: BOOK - Published: 2005-09-02 - Publisher: John Wiley & Sons

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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl
Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Language: en
Pages: 606
Authors: Ronald E. Wrolstad
Categories: Science
Type: BOOK - Published: 2005 - Publisher: Wiley-Interscience

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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl
Handbook of Food Analysis - Two Volume Set
Language: en
Pages: 1530
Authors: Leo M.L. Nollet
Categories: Science
Type: BOOK - Published: 2015-06-10 - Publisher: CRC Press

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Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization
Handbook of Analytical Chemistry
Language: en
Pages:
Authors:
Categories:
Type: BOOK - Published: 1961 - Publisher:

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Handbook of Food Chemistry
Language: en
Pages: 0
Authors: Peter Chi Keung Cheung
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-19 - Publisher: Springer

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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi