Handbook of Food Analytical Chemistry, Volume 2
Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Herausgegeben: Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A., Herausgegeben: Wrolstad, Ronald E.; Acree, Terry E.; Decker, Eric A.; Penner, Michael H.; Reid, David S.; Schwartz, Steven J.; Shoemaker, Charles F.; Sporns, Peter
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This book is a must-have reference for anyone dealing with food analysis. Scientists who actually perform the respective analyses on a day-to-day basis write the food analysis procedures. Detailed descriptions, background information and troubleshooting sections assist users in preparing their own laboratory analytical procedures with an understanding of the utility and limitations of each procedure.
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
_ 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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