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HPLC in Food Analysis

Out of Print
Edited By: R MacRae
502 pages, RFigs, tabs
Publisher: Academic Press
HPLC in Food Analysis
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  • HPLC in Food Analysis ISBN: 9780124647817 Edition: 2 Hardback Dec 1988 Out of Print #124501
About this book Contents Related titles

About this book

This book provides both an introduction and a survey of modern HPLC in food analysis. Theory and technology of HPLC are discussed, as well as specific applications and practical aspects of HPLC in food analysis from recent developments.

Contents

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.

Customer Reviews

Out of Print
Edited By: R MacRae
502 pages, RFigs, tabs
Publisher: Academic Press
Media reviews
This book is well presented and will find a place on every library shelf and analytical bench and is recommended to all involved in food technology and applied chromatography at the practical and managerial levels. --BRITISH POLYMER JOURNAL
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