Ronald E. Wrolstad; Terry E. Acree; Eric A. Decker; Michael H. Penner; David S. Reid; Steven J. Schwartz; Charl Shoemaker John Wiley & Sons Inc (2004) Saatavuus: Tilaustuote Kovakantinen kirja
Ronald E. Wrolstad; Terry E. Acree; Eric A. Decker; Michael H. Penner; David S. Reid; Steven J. Schwartz; Charl Shoemaker John Wiley & Sons Inc (2004) Saatavuus: Tilaustuote Kovakantinen kirja
Ronald E. Wrolstad; Terry E. Acree; Eric A. Decker; Michael H. Penner; David S. Reid; Steven J. Schwartz; Charl Shoemaker John Wiley & Sons Inc (2005) Saatavuus: Tilaustuote Kovakantinen kirja
Elizabeth M. Avery; Susana Cabrera; Ethan Litwin; David Mamane; Bruno L. Peixoto; Alexander Rinne; David A. Schwartz; She American Bar Association (2013) Saatavuus: Hankintapalvelu Kovakantinen kirja
Robert Mason; Alan Porter; J David Roessner; Frederic Rossini; A Perry Schwartz Bloomsbury Publishing Plc (1985) Saatavuus: Tilaustuote Kovakantinen kirja
John Wiley & Sons Inc Sivumäärä: 1408 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 2004, 20.12.2004 (lisätietoa) Kieli: Englanti
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.