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Handbook of Food Analytical Chemistry – Water, Proteins, Enzymes, Lipids and Carbohydrates V 1 de RE Wrolstad

Handbook of Food Analytical Chemistry – Water, Proteins, Enzymes, Lipids and Carbohydrates V 1

Autor RE Wrolstad
en Limba Engleză Hardback – 24 ian 2005
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
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Specificații

ISBN-13: 9780471663782
ISBN-10: 0471663786
Pagini: 784
Dimensiuni: 213 x 277 x 43 mm
Greutate: 1.95 kg
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Technicians, scientists, or graduate students who may be unfamiliar with the method, but skilled in general laboratory practices.

Cuprins

Notă biografică

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.

Descriere

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, Analytical Methods in Food Science and Technology is an indispensable reference for food scientists and technologists to enable successful analysis.