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.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS