Handbook of Food Analytical Chemistry, Volumes 1 and 2, Author: R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D.M. Smith, P. Sporns, Published: Dec 2004, ISBN: 9780471721871, Publisher: Wiley, Format: Cloth

Seja o primeiro a comentar este produto

Disponibilidade: Em estoque

R$2.050,00
Handbook of Food Analytical Chemistry, Volumes 1 and 2, Author: R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D.M. Smith, P. Sporns, Published: Dec 2004, ISBN: 9780471721871, Publisher: Wiley, Format: Cloth

Detalhes

Prazo de Entrega: Entre 3 a 4 Semanas.

 

O recebimento de encomendas internacionais está sujeito a procedimentos aduaneiros e isto pode causar atrasos além do tempo estimado de entrega. 

 

Se você possui dúvidas sobre o livro em nosso site, como por exemplo outros formato de encadernação, disponibilidade, prazos de entrega,  outras formas de envio e pagamentos ou não deseja fazer o pedido via website, entre em contato com nosso Serviço de Apoio ao Cliente.

 

Product Details

 

Format:  Cloth: 1408 pages

Publisher: Wiley-Interscience; 1 edition

Published: DEC 2004

Language: English

ISBN-10: 0471721875

ISBN-13: 978-0471721871

Product Dimensions: 8.7 x 1.4 x 11.2 inches

Shipping Weight: 8.1 pound

Copyright: 2005

 

Description

 

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.

 

Reviews

 

"…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)

 

Individual Volumes

Handbook of Food Analytical Chemistry, Water, Proteins, Enzymes, Lipids, and Carbohydrates
by Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns

 

Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
by Ronald E. Wrolstad (Editor), Terry E. Acree (Editor), Eric A. Decker (Editor), Michael H. Penner (Editor), David S. Reid (Editor), Steven J. Schwartz (Editor), Charles F. Shoemaker (Editor), Peter Sporns (Editor)

Tags do Produto

Utilize espaços para separar tags. Utilize aspas simples (') para frases.