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Capillary Gas Chromatography in Food Control and Research

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This is a comprehensive presentation of the methods and applications of GC analysis of food, food ingredients (raw materials and additives) and food contaminants. Each chapter is prepared by a specialist in the topic discussed. The new book is designed to serve food analysts and researchers in their practical work. Numerous illustrations give examples of GC output.

Author(s): Wittkowski R. (ed.), Matissek R. (ed.)
Year: 1993

Language: English
Pages: 314