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Handbook of Food Analytical Chemistry, Volumes 1 and 2. Edition No. 1

  • ID: 2178050
  • Book
  • December 2004
  • 1408 Pages
  • John Wiley and Sons Ltd
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.
Note: Product cover images may vary from those shown
Ronald E. Wrolstad Oregon State University, Corvallis.

Terry E. Acree Cornell University, Geneva, New York.

Eric A. Decker University of Massachusetts, Amherst, Massachusetts.

Michael H. Penner Oregon State University, Corvallis.

David S. Reid University of California at Davis.

Steven J. Schwartz Ohio State University, Columbus.

Charles F. Shoemaker University of California at Davis.

Denise M. Smith
Peter Sporns University of Alberta, Edmonton, Canada.
Note: Product cover images may vary from those shown
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