Food Analysis by HPLC, Second Edition
Leo M.L. Nollet
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Категории:
Година:
2000
Издание:
2
Издателство:
CRC Press
Език:
english
Страници:
1170
ISBN 10:
082478460X
ISBN 13:
9780824784607
Серия:
Food Science and Technology
Файл:
DJVU, 11.61 MB
IPFS:
,
english, 2000