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Handbook of Food Analytical Chemistry, Volumes 1 and 2

  • ID: 2178050
  • Book
  • December 2004
  • 1408 Pages
  • John Wiley and Sons Ltd
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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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Ronald E. Wrolstad
Terry E. Acree
Eric A. Decker
Michael H. Penner
David S. Reid
Steven J. Schwartz
Charles F. Shoemaker
Denise M. Smith
Peter Sporns
Note: Product cover images may vary from those shown