About Peter Sporns Books by Peter Sporns Handbook of Food Analytical Chemistry, Volume 1 Water, Proteins, Enzymes, Lipids, and Carbohydrates edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith & Peter Sporns Handbook of Food Analytical Chemistry, Volumes 1 and 2 edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith & Peter Sporns Handbook of Food Analytical Chemistry, Volume 2 Pigments, Colorants, Flavors, Texture, and Bioactive Food Components edited by Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith & Peter Sporns
