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Présentation de l'éditeur
Completely revised and updated, this edition now includes considerably more information on the composition and contamination of foods. Developments in analytical techniques such as NIR spectroscopy and HPLC have been covered, as well as the legal requirements which have to be met by scientists worldwide.
Revue de presse
'... The Bible of the Food Analyst.' Journal of the Association of Public Analysts
'.. Characterised by practical details, diagrams and apparatus. The strength of this book has always been its intrinsic usefulness ... well-balanced and authoritative.' Food Chemistry
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Imagen del vendedor
Pearson's Composition and Analysis of Foods
Publicado por
Longman Publishing Group, 1990
ISBN 10: 047021693X
ISBN 13: 9780470216934
Antiguo o usado
Tapa dura
Librería: Salish Sea Books, Bellingham, WA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Good. 047021693X Good+; Hardcover; Withdrawn library copy with the standard library markings; Clean covers with minor edgewear; Library stamps to the endpapers; Text pages are clean & unmarked; Good binding with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Black cloth covers with title in silver lettering along the spine; 1990, Longman Publishing Group; 708 pages; "Pearson's Composition and Analysis of Foods," by Ronald Kirk & Ronald Sawyer. Nº de ref. del artículo: SKU-U85IA02303219
Cantidad disponible: 1 disponibles