01197nam a2200205Ia 4500 CTU_102345 210402s9999 xx 000 0 und d 664.07 H236 Hanbook of food analytical chemistry : Pigments, colorants, flavors, texture and bioactive food components Ronald E. Wrolstad...[et al.] New Jersey John Wiley & Sons 2005 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 Food Analysics,Handbooks, manuals, ect Truc Trung tâm Học liệu Trường Đại học Cần Thơ