Handbook of food analytical chemistry : water, proteins, enzymes, lipids, and carbohydrates

著者

• Wrolstad, Ronald E.

書誌事項

Handbook of food analytical chemistry : water, proteins, enzymes, lipids, and carbohydrates

edited by Ronald E. Wrolstad ... [et al.]

Wiley-Interscience, c2005

タイトル別名

Current protocol in food analytical chemistry

注記

Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components

"This two-volume handbook is derived from another John Wiley & Sons publication, Current Protocol in Food Analytical Chemistry. That manual was published from January 2001-December 2003 in loose-leaf and CD-Rom format"--pref.

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA7168131X
• ISBN:
  • 0471663786
• LCCN: 2004013225
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Hoboken, N.J.
• ページ数/冊数: xv, 768 p.
• 大きさ: 29 cm
• 分類:
  • LCC : TX545
  • DC22 : 664/.07
• 件名:
  • LCSH : Food -- Analysis -- Handbooks, manuals, etc