Handbook of food analytical chemistry
Subtitle: pigments, colorants, flavors, texture, and bioactive food components
By: edited by Ronald E. Wrolstad ... [et al.].
Contributors: Wrolstad, Ronald E., 1939-
Publisher: Wiley-Interscience
Published: 2005
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 606
Subjects: Food -- Analysis -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Notes: Includes bibliographical references and index.