Handbook of food analytical chemistry edited By Ronald E. Wrolstad, Terry E. Arcee, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns. 6
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Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Hoboken, New Jersey : Wiley-Interscience, A John Wiley & Sons, Inc., Publication, ©2005.46Edition: Description: 29 cm. 768 pages : illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 0-471-66378-6 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Analysis Food -- -- 20 -- Handbooks, manuals, etc | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 664.07 LOC classification: | TX545 | .H34 20052Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 664.07 H191 2005 (Browse shelf) | Available | R32513 |
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Includes bibliographical references and indexes.
v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.
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