Handbook of food analytical chemistry
By: edited by Ronald E. Wrolstad ... [et al.].
Contributors: Wrolstad, Ronald E.
Publisher: Wiley-Interscience; Wiley
Published: 2000
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 1408
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, texture, and bioactive food components.