01133nam a2200217Ia 4500 CTU_132967 210402s9999 xx 000 0 und d 2753000 664.07 H236/Wat Handbook of food analytical chemistry : Water, proteins, enzymes, lipids, and carbohydrates edited By Ronald E. Wrolstad ... [et al.] Hoboken, N.J. J. Wiley 2005 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,Thực phẩm Analysis,Phân tích Hạ Nguyên Trung tâm Học liệu Trường Đại học Cần Thơ