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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Библиографическая информация
Издание
2nd ed.
Издатель
Academic Press
Нумерация страниц
xiv, 502 pages : illustrations ; 24 cm
Язык
Английский
Формат
print, unmediated, volume
Примечание
edited by R. Macrae.
Includes bibliographical references and index.
Legacy 2018 UoY
ISBN Международный стандартный книжный номер
0124647812, 9780124647817, 0121581233, 9780121581237
Тип
Collection Of Essays; Text; Monograph; Book; Bibliography; Book; Monograph
2024-02-27
2025-07-19
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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