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Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates

by Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns

Publisher: Wiley-Interscience
Publication Date: Monday, December 27, 2004
Number of Pages: 784
ISBN: 0471663786


Book Summary:
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

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Last Updated: 24 November 2007.