Handbook of food analytical chemistry - Wrolstad, Ronald E. (Hoboken, N.J. : John Wiley, 2005)
vol. 1. Pigments, colorants, flavors, texture, and bioactive food components - vol. 2. Water, proteins, enzymes, lipids, and carbohydrates
Companion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components
Includes bibliographical references and index
Keywords: Food -- Analysis -- Handbooks, manuals, etc