FOOD CHEMISTRY (4版)

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【原文書】 書名：FOOD CHEMISTRY 4/E 作者：BELITZ 出版社：springer 出版日期：2009/02/27 ISBN：9783540699354

Handbook of Food Analytical Chemistry, Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates

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【簡介】 Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results 【目錄】