Hanbook of food analytical chemistry : Pigments, colorants, flavors, texture and bioactive food components
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, Inclu...
Gardado en:
| Formato: | Libro |
|---|---|
| Idioma: | Undetermined |
| Publicado: |
New Jersey
John Wiley & Sons
2005
|
| Những chủ đề: | |
| Các nhãn: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| Tóm tắt: | 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 |
|---|