Handbook of food analytical chemistry : Pigments, colorants, flavors, textures, and bioactive food components
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 meth...
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| 格式: | 图书 |
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| 语言: | Undetermined |
| 出版: |
Hoboken, N.J.
J. Wiley
2005
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 总结: | 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 |
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