Handbook of Food Analytical Chemistry, Volume 1
| Autor: | Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns |
|---|---|
| EAN: | 9780471709091 |
| eBook Format: | |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 02.09.2005 |
| Untertitel: | Water, Proteins, Enzymes, Lipids, and Carbohydrates |
| Kategorie: | |
| Schlagworte: | indispensable reference; scientists; accurate; food; determinations; essential; analytical; food science; analysis; best; given; range; methods; large; factors; number; available; wide; great; expertise; deal; reference; title; valuable; handbook |
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* 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
RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including Food Chemistry, Journal of Food Processing and Preservation, and Journal of Food Science Education, and has served as chair of the Food Chemistry Division and Fruit & Vegetable Division of the Institute of Food Technologists.
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