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...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Hoboken, N.J.
J. Wiley
2005
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01152nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_132963 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 2753000 | ||
| 082 | |a 664.07 | ||
| 082 | |b H236/Pig | ||
| 245 | 0 | |a Handbook of food analytical chemistry : | |
| 245 | 0 | |b Pigments, colorants, flavors, textures, and bioactive food components | |
| 245 | 0 | |c edited By Ronald E. Wrolstad ... [et al.] | |
| 260 | |a Hoboken, N.J. | ||
| 260 | |b J. Wiley | ||
| 260 | |c 2005 | ||
| 520 | |a 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 | ||
| 650 | |a Food,Thực phẩm | ||
| 650 | |x Analysis,phân tích | ||
| 904 | |i Hạ Nguyên | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||