Handbook of Food Analytical Chemistry, Volumes 1 and 2
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ISBN-13:
9780471721871
Veröffentl:
2004
Erscheinungsdatum:
27.12.2004
Seiten:
1408
Autor:
Ronald E Wrolstad
Gewicht:
3670 g
Format:
287x220x75 mm
Sprache:
Englisch
Beschreibung:
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.
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