Advanced Gas Chromatography in Food Analysis. This item is unavailable.
Language: English
Published by Royal Society of Chemistry, 2019
Series: Book 16 of 23 - Food Chemistry, Function and Analysis
- Hardcover
- New
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: New
US$ 286.99
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- Title
- Advanced Gas Chromatography in Food Analysis
- Author
- Tranchida, Peter Q. (EDT)
- Publisher
- Royal Society of Chemistry
- Publication year
- 2019
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1788011279
- ISBN 13
- 9781788011273
- Series
- Book 16 of 23: Food Chemistry, Function and Analysis
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis.
Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
"Synopsis" may belong to another edition of this title.
From the Back Cover
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis.
Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
"About the title" may belong to another edition of this title.