Handbook of Food Analytical Chemistry, Volumes 1 and 2, Hardback Book

Handbook of Food Analytical Chemistry, Volumes 1 and 2 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, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind.

Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results.

In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry.

It is an indispensable reference for all scientists, technicians, and students in food science.

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