Title: Book Review R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwarz, C.F. Shoemaker, D. Smith, P. Sporns (eds): Handbook of Food Analytical Chemistry - Water proteins, Enzymes, Lipids, and Carbohydrates
Authors: ULBERTH FRANZ
Citation: ANALYTICAL AND BIOANALYTICAL CHEMISTRY vol. 387 no. 8 p. 2603-2604
Publisher: SPRINGER HEIDELBERG
Publication Year: 2007
JRC N°: JRC36459
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC36459
Type: Articles in periodicals and books
Abstract: Handbook of Food Analytical Chemistry - Water proteins, Enzymes, Lipids, and Carbohydrates gives a good overview of principles in the analysis of these important components of food. Advisory comments and recommendations how to carry out the test instructions, which are normally found in other sources, makes the compendium particularly valuable.
JRC Directorate:Health, Consumers and Reference Materials

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