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Handbook on Food Analytical Chemistry : Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

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Accurate, sensitive, and rapid analytical determinations are essential in food science. Yet how does one select the best method to use for a given analysis? With a wide range of factors to consider and a large number of available methods, choosing one method and using it effectively requires a great deal of expertise.rnrnrnWhich each title stands on its own as a valuable reference, together this guide and its companion title, Handbook of Food Analytical Chemistry : Water, Proteins, Enzymes, Lipids, and Carbohydrates, encompass all of the material that was previously available in Wiley?s Current Protocols in Food Analytical Chemistry. The Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures.rn

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Ketersediaan — Fakultas Kesehatan Masyarakat

Informasi Detail

Judul Seri

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No. Panggil

664.07/WRO/H

Penerbit

: Wiley - Interscience., 2005

Deskripsi Fisik

606

Bahasa

Indonesia

ISBN/ISSN

0-471-71817-3

Klasifikasi

664.07/WRO/H

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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