The Chemistry and Technology of Pectin
Author:   Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.) ,  Steve Taylor (University of Nebraska, Lincoln, NE, USA)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780127338705


Pages:   448
Publication Date:   21 January 1992
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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The Chemistry and Technology of Pectin


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Author:   Reginald H. Walter (Cornell University, Geneva, New York, U.S.A.) ,  Steve Taylor (University of Nebraska, Lincoln, NE, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Dimensions:   Width: 15.20cm , Height: 2.00cm , Length: 22.90cm
Weight:   0.570kg
ISBN:  

9780127338705


ISBN 10:   0127338705
Pages:   448
Publication Date:   21 January 1992
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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"""The book is concise and well written... The text would be a valuable resource for anyone desiring a practical treatise on pectin; it would be especially useful for beginning researchers and students, since clear descriptions of structure, analysis, and utilization are given without experimental details cluttering the text."" --JOURNAL OF FOOD TECHNOLOGY AND ANALYSIS"


The book is concise and well written... The text would be a valuable resource for anyone desiring a practical treatise on pectin; it would be especially useful for beginning researchers and students, since clear descriptions of structure, analysis, and utilization are given without experimental details cluttering the text. --JOURNAL OF FOOD TECHNOLOGY AND ANALYSIS


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