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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 |
 | | 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 |
Michael Penner
