Handbook of Food Analytical Chemistry, Volumes 1 and 2
Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid
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.
類別:
年:
2004
版本:
1
出版商:
Wiley-Interscience
語言:
english
頁數:
1302
ISBN 10:
0471721875
ISBN 13:
9780471721871
文件:
PDF, 92.73 MB
IPFS:
,
english, 2004
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