Handbook of Food Analytical Chemistry, Volumes 1 and 2

by Ronald E. Wrolstad (Editor), Terry E. Acree (Editor), Eric A. Decker (Editor)

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.

1408 pages, Hardcover

First published December 27, 2004