Handbook of Food Analytical Chemistry, Volume 1 : Water, Proteins, Enzymes, Lipids, and Carbohydrates, Hardback Book

Handbook of Food Analytical Chemistry, Volume 1 : Water, Proteins, Enzymes, Lipids, and Carbohydrates Hardback

Edited by Ronald E. (Oregon State University, Corvallis) Wrolstad, Terry E. (Cornell University, Geneva, New York) Acree, Eric A. (University of Massachusetts, Amherst, Massachusetts) Decker, Michael H. (Oregon State University, Corvallis) Penner, David S. (University of California at Davis) Reid, Steven J. (Ohio State University, Columbus) Schwartz, Charles F. (University of California at Davis) Shoemaker, Denise M. Smith, Peter (University of Alberta, Edmonton, Canada) Sporns

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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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