 |
ISBN
| 082478460 | |
DDC
| 664.07 | |
Nhan đề
| Food analysis by HPLC / Edited by Leo M L Nollet | |
Lần xuất bản
| Second Edition | |
Thông tin xuất bản
| New York : Marcel Dekker, 2000 | |
Mô tả vật lý
| 1170 p. ; cm. | |
Tùng thư
| Food science and technology (Marcel Dekker, Inc.), | |
Tóm tắt
| "Thoroughly updated and revised, Food Analysis by HPLC, Second Edition offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC - including amino acids, peptides, proteins, lipids, carbohydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations." "With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC, Second Edition serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines."--BOOK JACKET. | |
Thuật ngữ chủ đề
| Food -Analysis | |
Thuật ngữ chủ đề
| Food Analysis -methods | |
Thuật ngữ chủ đề
| High performance liquid chromatography. | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Nollet , Leo M L | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aFood analysis by HPLC / |cEdited by Leo M L Nollet |
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| 250 | |aSecond Edition |
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| 260 | |aNew York : |bMarcel Dekker, |c2000 |
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| 300 | |a1170 p. ; |ccm. |
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| 490 | |aFood science and technology (Marcel Dekker, Inc.), |
|---|
| 520 | |a"Thoroughly updated and revised, Food Analysis by HPLC, Second Edition offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC - including amino acids, peptides, proteins, lipids, carbohydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations." "With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC, Second Edition serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines."--BOOK JACKET. |
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| 541 | |aMua |
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| 650 | |aFood |vAnalysis |
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| 650 | |aFood Analysis |vmethods |
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| 650 | |aHigh performance liquid chromatography. |
|---|
| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
|---|
| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aNollet , Leo M L |eEdittion |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/22390_food analysis by hplcthumbimage.jpg |
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