Handbook of food analytical chemistry:  bwater, proteins, enzymes, lipids, and carbohydrates / 
edited by Ronald E. Wrolstad ... [et al.]. 
 - Hoboken,N.J.:  J. Wiley-Interscience,   c2005. 
 - xv,768 p.:  ill.;   29 cm. 
<br/><br/> Companion to:Handbook of food analytical chemistry : pigments,colorants, flavors, textures, and bioactive food components. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0471663786 (cloth) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis--Handbooks,manuals,etc.
<br/><br/><label>LC Class. No.: </label>TX545  / H35 2005