HPLC in food analysis

Macrae, R.

HPLC in food analysis

1988

Macrae, R.

Abstract: This text provides basic information on the use of high performance liquid chromatography (HPLC) for analysis of the composition of food. A general description of liquid chromatography is given followed by discussions of the use of HPLC in determining the presence or absence of certain materials in food.

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AGROVOC Keywords

analysis food food analysis high performance liquid chromatography

Bibliographic information

Published in

Food science and technology (Academic Press)

Edition

2nd ed.

Publisher

Academic Press

Pagination

xiv, 502 pages : illustrations ; 24 cm

Language

English

Format

print, unmediated, volume

Note

edited by R. Macrae.

Includes bibliographical references and index.

Legacy 2018 UoY

ISBN

0124647812, 9780124647817, 0121581233, 9780121581237

Type

Collection Of Essays; Text; Monograph; Book; Bibliography; Book; Monograph

In AGRIS since: 2024-02-27

Modification date: 2025-07-19

Format: MODS

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HPLC in food analysis

1988

AGROVOC Keywords

Bibliographic information