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 | | Handbook of Food Analytical Chemistry, Volume 2(1st Edition) Pigments, Colorants, Flavors, Texture, and Bioactive Food Components by Ronald E. Wrolstad, Peter Sporns, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Seymour Bosworth Hardcover, 624 Pages, Published 2004 by Wiley-Interscience ISBN-13: 978-0-471-71817-8, ISBN: 0-471-71817-3 |
 | | Handbook of Food Analytical Chemistry, Volumes 1 and 2(1st Edition) by Ronald E. Wrolstad, Michael H. Penner, Terry E. Acree, Eric A. Decker, David S. Reid, Peter Sporns, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Michael B. Smith Hardcover, 1,408 Pages, Published 2004 by Wiley-Interscience ISBN-13: 978-0-471-72187-1, ISBN: 0-471-72187-5 |
 | | Enzymatic Degradation of Insoluble Carbohydrates(1st Edition) (ACS Symposium Series) by John N. Saddler, Michael H. Penner, Michael Henry Penner, American Chemical Society, J.N. Sadder Hardcover, 374 Pages, Published 1996 by American Chemical Society ISBN-13: 978-0-8412-3341-6, ISBN: 0-8412-3341-1 |
 | | Handbook of Food Analytical Chemistry, Volume 1(1st Edition) Water, Proteins, Enzymes, Lipids, and Carbohydrates by Eric A. Decker, Peter Sporns, Steven J. Schwartz, Ronald E. Wrolstad, Terry E. Acree, Michael H. Penner, David S. Reid, Charles F. Shoemaker, Denise M. Smith 784 Pages, Published 2004 by Wiley-Interscience ISBN-13: 978-0-471-66378-2, ISBN: 0-471-66378-6 |
 | | Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates by Ronald E. Wrolstad, Eric A. Decker, Peter Sporns, Steven J. Schwartz, Terry E. Acree, Michael H. Penner, David S. Reid, Charles F. Shoemaker, Denise M. Smith 624 Pages, Published 2005 by John Wiley & Sons ISBN-13: 978-0-471-70909-1, ISBN: 0-471-70909-3 |
Michael Penner
