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Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture and Bioactive Food Components V 2 de RE Wrolstad

Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture and Bioactive Food Components V 2

Autor RE Wrolstad
en Limba Engleză Hardback – 19 dec 2004
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.
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Specificații

ISBN-13: 9780471718178
ISBN-10: 0471718173
Pagini: 624
Dimensiuni: 210 x 281 x 39 mm
Greutate: 1.63 kg
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

An indispensable reference for food scientists and technologists

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Notă biografică

RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.