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Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, Volume 1

Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, Volume 1

English | 2004 | ISBN: 0471663786 | 1303 pages | PDF | 140.8 MB

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

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