Handbook of food analysis
著者
書誌事項
Handbook of food analysis
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, v. 77）
Marcel Dekker, 1996
- v. 1
- v. 2
大学図書館所蔵 件 / 全30件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
収録内容
- v. 1. Physical characterization and nutrient analysis
- v. 2. Residues and other food component analysis
内容説明・目次
- 巻冊次
-
v. 1 ISBN 9780824796822
内容説明
This is the second of a two-volume set which presents a compilation of analytical methods essential to every food chemist. The work delineates the physical and chemical properties of nutrients and other food components, as well as proving descriptions of preparation, detection, separation, derivatization, and clean-up techniques, assessing the relative advantage, accuracy and reliability of each procedure. The volumes explore all methods of food analysis. This work is sold only as a set of Volumes 1 and 2 (0-8247-9684-5).
- 巻冊次
-
v. 2 ISBN 9780824796839
内容説明
The first of a two-volume compilation of analytical methods essential to food chemists. The work delineates the physical and chemical properties of nutrients and other food components, as well as proving descriptions of preparation, detection, separation, derivatization, and clean-up techniques.
「Nielsen BookData」 より