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HPLC for Food Analysis (Анализ пищевых продуктов методом ВЭЖХ)

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Agilent Technologies, 2001. - 146 p.
The HPLC Approach
Analytical examples of food additives
Analytical examples of residues and contaminants
Analytical examples of natural components
Separation in the liquid phase
Sample preparation
Injection techniques
Mobile phase pumps and degassers
The Equipment Basics
Detectors
Derivatization chemistries
Data collection and evaluation techniques
Factors that determine performance in HPLC

Author(s): Gratzfeld-Hüsgen A., Schuster R.

Language: English
Commentary: 234010
Tags: Пищевая промышленность;Пищевая химия