Handbook of food analytical chemistry
By: edited By Ronald E. Wrolstad ... [et al.].
Contributors: Wrolstad, Ronald E., 1939-
Publisher: J. Wiley
Published: 2005
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 784
Subjects: Food -- Analysis -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Notes: Includes bibliographical references and indexes.
Table of contents: title: v. [1.] Water, proteins, enzymes, lipids, and carbohydrates; title: v. [2].  Pigments, colorants, flavors, textures, and bioactive food components.