Handbook Of Food Analytical Chemistry: Water, Proteins, Enzymes,Lipids, And Carbohydrates
分类: 图书,进口原版,Cooking, Food & Wine(烹调,食品与酒类),
品牌: Ronald E. WrolstadEric A. DeckerSteven J. SchwartzPeter Sporns
基本信息出版社:Wiley-Interscience; 1 (2004年12月27日)精装:784页正文语种:英语ISBN:0471663786条形码:9780471663782商品尺寸:28.2 x 22 x 4.2 cm商品重量:2 KgASIN:0471663786商品描述内容简介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媒体推荐"This volume is a valuable source of detailed analytical methods for food science…" (E-STREAMS, May 2005)“...recommendable to everyone in need of a compendium explaining in detail the “how-to” for a… food-analysis laboratory.” (Analytical and Bioanalytical Chemistry,February 2007)