John Wiley & Sons Handbook of Food Analytical Chemistry Cover Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry repre.. Product #: 978-0-471-72187-1 Regular price: $448.60 $448.60 In Stock

Handbook of Food Analytical Chemistry

Volumes 1 and 2

Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Smith, Denise M. / Sporns, Peter (Editor)

Cover

1. Edition December 2004
1408 Pages, Hardcover
Wiley & Sons Ltd

ISBN: 978-0-471-72187-1
John Wiley & Sons

Short Description

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.

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.

"...this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005)

"...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005)

"...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)