{"product_id":"9780471718178","title":"Handbook of Food Analytical Chemistry, Volume 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components","description":"\u003ch1\u003eHandbook of Food Analytical Chemistry, Volume 2\u003c\/h1\u003e\u003ch2\u003ePigments, Colorants, Flavors, Texture, and Bioactive Food Components\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\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eEmphasizing effective, state-of-the art methodology and written by recognized experts in the field, the \u003ci\u003eHandbook of Food Analytical Chemistry\u003c\/i\u003e is an indispensable reference for food scientists and technologists to enable successful analysis.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides detailed reports on experimental procedures\u003c\/li\u003e \u003cli\u003eIncludes sections on background theory and troubleshooting\u003c\/li\u003e \u003cli\u003eEmphasizes effective, state-of-the art methodology, written by recognized experts in the field\u003c\/li\u003e \u003cli\u003eIncludes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results\u003c\/li\u003e \u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eRONALD E. WROLSTAD, Ph.D.\u003c\/b\u003e is Distinguished Professor of Food Science \u0026amp; Technology, Emeritus in the Department of Food Science \u0026amp; Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 papers in refereed journals and 17 books or book chapters. He has served on the editorial boards of numerous scientific journals including \u003ci\u003eFood Chemistry, Journal of Food Processing and Preservation, \u003c\/i\u003eand\u003ci\u003e Journal of Food Science Education,\u003c\/i\u003e and has served as chair of the Food Chemistry Division and Fruit \u0026amp; Vegetable Division of the Institute of Food Technologists.\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\u003e9780471718178\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\u003e624\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e55.73\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44315271987340,"sku":"9780471718178","price":277.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471718178_7ed88d8e-7b8e-43af-9b91-d3f89d9a4e90.jpg?v=1780205908","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780471718178","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}