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Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensabl
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Type: BOOK - Published: 2009-01-21 - Publisher: John Wiley & Sons
Polyphenols are the second most abundant class of substances in nature, and include tannins and flavonoids, many of which have extremely important antioxidant p
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Type: BOOK - Published: 2007-10-24 - Publisher: CRC Press
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an
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Type: BOOK - Published: 2014-09-04 - Publisher: Springer Science & Business Media
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principl
Language: en
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Type: BOOK - Published: 2017-06-06 - Publisher: Springer
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses
