Handbook of food analytical chemistry - 4 0 16; 1939- Wrolstad, Ronald E.; 5 (Hoboken, New Jersey : Wiley-Interscience, A John Wiley & Sons, Inc., Publication, 2005)
v. [1.] Water, proteins, enzymes, lipids, and carbohydrates -- v. [2]. Pigments, colorants, flavors, textures, and bioactive food components.
Includes bibliographical references and indexes.
Keywords: 2 -- 0; 6; Analysis -- Food -- 20 -- Handbooks, manuals, etc; 20; 2