HPLC in food analysis
著者
書誌事項
HPLC in food analysis
（Food science and technology : a series of monographs）
Academic Press, 1988
2nd ed
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注記
Previous ed.: 1982
Includes index
内容説明・目次
内容説明
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.
目次
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.
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