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HPLC in Food Analysis 2nd ed.(Food Science and Technology) H 340 p. 88

Macrae, Robert 　編

取扱不可
価格 \64,402（税込）

発行年月	1988年02月
出版社／提供元	Academic Press Limited
出版国	イギリス
言語	英語
媒体	冊子
装丁	hardcover
ページ数／巻数	340 p.
ジャンル	洋書／理工学／化学工学／化学工業
ISBN	9780124647817
商品コード	0208800975
商品URL	https://kw.maruzen.co.jp/ims/itemDetail.html?itmCd=0208800975

内容

Provides both an introduction and a survey of modern HPLC in foodanalysis. Theory and technology are discussed, as well as specificapplications, practical aspects, recent developments. The range of topics hasbeen expanded since the first edition (1982) with additional chapters onpolynuclear aro

R. Macrae, Theory and Practice of HPLC.R. Macrae, Applications of HPLC to Food Analysis.D.J. Folkes and L. Crane, Determination of Carbohydrates.E.W. Hammond and J.W. Irwin, The Analysis of Lipids by HPLC.P.J. Van Niekerk, Determination of Vitamins.K. Saag, Determination of Food Additives by HPLC.K. Saag, Determination of Synthetic Food Colours by HPLC.A.G.H. Lea, HPLC of Natural Pigments in Foodstuffs.R.D. Coker and B.D. Jones, Determination of Mycotoxins.W. Stahl and G. Eisenbrand, Determination of Polynuclear Aromatic Hydrocarbons and Nitrosamines.P.G. Baker, Determination of Pesticide Residue.A.P. Williams, Determination of Amino Acids.P.A. Ireland, Liquid Chromatography/Mass Spectrometry.Each chapter includes references.Index.