Handbook of Food Analytical Chemistry, Volumes 1 and 2

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Autor: Wrolstad Ronald E. (Hrsg.)

CHF 610.00

ISBN: 978-0-471-72187-1

Einband: Fester Einband

Verfügbarkeit: Lieferbar in ca. 10-20 Arbeitstagen

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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.

Autor	Wrolstad Ronald E. (Hrsg.)
Verlag	Wiley
Einband	Fester Einband
Erscheinungsjahr	2004
Seitenangabe	1408 S.
Lieferstatus	Lieferbar in ca. 10-20 Arbeitstagen
Ausgabekennzeichen	Englisch
Masse	H28.5 cm x B22.0 cm x D3.5 cm 3'520 g
Coverlag	Wiley-Interscience (Imprint/Brand)

Über den Autor Wrolstad Ronald E. (Hrsg.)

Ronald E. Wrolstad, PhD, ?is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, PbD, ?is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, PhD, ?is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, PhD, ?is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.