Handbook of Food Analytical Chemistry, Volume 2 - Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (Hgg.)
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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…mehr

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Produktbeschreibung
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
Autorenporträt
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.