Food analysis by HPLC
2000
Nollet, Leo M. L.
"Thoroughly updated and revised, Food Analysis by HPLC, Second Edition offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC - including amino acids, peptides, proteins, lipids, carbohydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations." "With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC, Second Edition serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines."--BOOK JACKET.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library
