Handbook of Food Analytical Chemistry (v. 1 & 2)

Emphasizing effective, state-of-the-art methodology, the Handbook of Food Analytical Chemistry represents the most comprehensive resource of its kind. Each section includes detailed instructions with annotated advisory comments, critical and troubleshooting notes, key references with annotations, time considerations, and anticipated results. In addition, useful appendices feature common abbreviations; laboratory stock solutions, equipment, and guidelines; and commonly used techniques, including relevant notes on mass spectrometry. It is an indispensable reference for all scientists, technicians, and students in food science.

ISBN	0471721875	Pages	1392
ISBN13	9780471721871 (What's this?)	Volumes	1
Publisher	John Wiley & Sons Inc	Weight (grammes)	3614
Imprint	John Wiley & Sons Inc	Published in	New York
Format	Hardback	Height (mm)	286
Publication date	20 Dec 2004	Width (mm)	222
Library of Congress	TP	Spine width (mm)	76
DEWEY	664.07	Academic level	Professional / Scholarly
DEWEY edition	DC22

"...this resource is a high-quality tool for the topics covered...highly recommended." (CHOICE, October 2005) "...an indispensable reference for food scientists and technologists to enable successful analysis." (Food Trade Review, Vol. 75, March 2005) "...very comprehensive...an essential reference for any laboratory dealing with food science or analysis, and should be in all corporate, government, or academic libraries where there are food science programs." (American Reference Books Annual, 2005)

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Handbook of Food Analytical Chemistry (v. 1 & 2)

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