
Hanbook of food analytical chemistry : : Pigments, colorants, flavors, texture and bioactive food components / Ronald E. Wrolstad...[et al.]
Tác giả : Ronald E. Wrolstad...[et al.]
Nhà xuất bản : John Wiley & Sons
Năm xuất bản : 2005
Nơi xuất bản : New Jersey
Mô tả vật lý : 606 p. ; 27 cm
Số phân loại : 664.07
Chủ đề : 1. Food -- Analysics -- Handbooks, manuals, ect. 2. Công nghệ thực phẩm. 3. Thực phẩm.
Thông tin chi tiết
Tóm tắt : | 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 |
Thông tin dữ liệu nguồn
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https://lrcopac.ctu.edu.vn/pages/opac/wpid-detailbib-id-102345.html |