{"product_id":"9780471663782","title":"Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates","description":"\u003ch1\u003eHandbook of Food Analytical Chemistry, Volume 1\u003c\/h1\u003e\u003ch2\u003eWater, Proteins, Enzymes, Lipids, and Carbohydrates\u003c\/h2\u003e\u003ch3\u003eRonald E. Wrolstad | Terry E. Acree | Eric A. Decker | Michael H. Penner | David S. Reid | Steven J. Schwartz | Charles F. Shoemaker | Denise M. Smith | Peter Sporns\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eScience \/ Chemistry \/ Industrial \u0026amp; Technical\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eEmphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.\u003cbr\u003e * Provides detailed reports on experimental procedures\u003cbr\u003e * Includes sections on background theory and troubleshooting\u003cbr\u003e * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field\u003cbr\u003e * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eRonald E. Wrolstad\u003c\/b\u003e, PhD, is a Distinguised Professor in the Department of Food Science \u0026amp; Technology at Oregon State University.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEric A. Decker\u003c\/b\u003e, PbD, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSteven J. Schwartz\u003c\/b\u003e, PhD, is a Professor in the Department of Food Science \u0026amp; Technology at The Ohio State University.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePeter Sporns\u003c\/b\u003e, PhD, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e27 December 2004\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Interscience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780471663782\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e784\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e68.43\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44311160979596,"sku":"9780471663782","price":278.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471663782_09282f28-76c1-4e68-b2c5-b685d0083f4c.jpg?v=1780234229","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780471663782","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}