Handbook of Food Analytical Chemistry
Copyright © 2000–2005 John Wiley & Sons, Inc. All rights reserved.
Author(s): Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns
Published Online: 27 JAN 2005
Print ISBN: 9780471663782
Online ISBN: 9780471709084
About this Book
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.