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Handbook of Food Analytical Chemistry, Volumes 1 and 2
ISBN: 0471721875
Title: Handbook of Food Analytical Chemistry, Volumes 1 and 2
Author: Ronald E. Wrolstad - Terry E. Acree - Decker - Penner - Reid, ETC
Publisher: John Wiley & Sons
Publication Date: 2004-12-29
Number Of Pages: 1392
Title: Handbook of Food Analytical Chemistry, Volumes 1 and 2
Author: Ronald E. Wrolstad - Terry E. Acree - Decker - Penner - Reid, ETC
Publisher: John Wiley & Sons
Publication Date: 2004-12-29
Number Of Pages: 1392
Book Description
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.
Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.
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