Name: handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates
Price: 901.66 PEN
Availability: InStock
Author: ronald e. wrolstad, eric a. decker, steven j. schwartz
ISBN: 9780471663782

portada handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates

handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates

Formato

Libro Físico

Editorial

wiley-interscience

Autor

ronald e. wrolstad, eric a. decker, steven j. schwartz

N° páginas

784.00

ISBN

0471663786

ISBN13

9780471663782

Categorías

Química industrial e ingeniería química

handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates

Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz (Autor) · wiley-interscience · Libro Físico

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Reseña del libro "handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates"

originally published by wiley as current protocols in food analytical chemistry, this book is a must have reference for people 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.