Handbook of food analytical chemistry  /
Wrolstad, Ronald E.,1939-
Hoboken, N.J. : Wiley-Interscience,
c2000-2005.
Includes bibliographical references and indexes.
[v. 1]. Water, proteins, enzymes, lipids, and carbohydrates -- [v. 2]. Pigments, colorants, flavors, textures, and bioactive food components.
Food