Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture and Bioactive Food Components V 2
Redigert av Charles F. Shoemaker, Terry E. Acree, Steven J. Schwartz, Ronald E. Wrolstad, Peter Sporns, Michael H. Penner, Eric A. Decker, Denise M. Smith, David S. Reid, 2004.
Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
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 proceduresIncludes sections on background theory and troubleshootingEmphasizes effective, state-of-the art methodology, written by recognized experts in the fieldIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Språk: Engelsk
Oppdag mer
Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture and Bioactive Food Components V 2
Redigert av Charles F. Shoemaker, Terry E. Acree, Steven J. Schwartz, Ronald E. Wrolstad, Peter Sporns, Michael H. Penner, Eric A. Decker, Denise M. Smith, David S. Reid, 2004.
Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
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 proceduresIncludes sections on background theory and troubleshootingEmphasizes effective, state-of-the art methodology, written by recognized experts in the fieldIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Oppdag mer
Språk: Engelsk
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