eBook, PDF

Handbook of Food Analytical Chemistry, Volume 1 (eBook, PDF)

Water, Proteins, Enzymes, Lipids, and Carbohydrates

Redaktion: Wrolstad, Ronald E.; Sporns, Peter; Smith, Denise M.; Shoemaker, Charles F.; Schwartz, Steven J.; Reid, David S.; Penner, Michael H.; Decker, Eric A.; Acree, Terry E.

Beschreibung

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

Technische Details

• Geräte: PC
• mit Kopierschutz
• Größe: 93.05MB

Barrierefreiheit

• Text-to-Speech

Autor

Ronald E. Wrolstad, PhD, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, PhD, is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.

Produktdetails

• Verlag: John Wiley & Sons
• Erscheinungstermin: 16. September 2005
• Englisch
• ISBN-13: 9780471709091
• Artikelnr.: 37358838

Rezensionen

"This volume is a valuable source of detailed analytical methods for food science..." ( E-STREAMS , May 2005)
"...recommendable to everyone in need of a compendium explaining in detail the "how-to" for a... food-analysis laboratory." ( Analytical and Bioanalytical Chemistry, February 2007)