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1
Food analysis by HPLC / Edited by Leo M L Nollet
New York : Marcel Dekker, 2000
1170 p. ; cm.
Ký hiệu phân loại (DDC): 664.07
"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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2
LC/MS : a practical user's guide / Marvin C McMaster
Hoboken, N.J. : John Wiley, 2005
178 pages. : illustrations
Ký hiệu phân loại (DDC): 543.84
"LC/MS: A Practical User's Guide provides LC/MS users with an easy-to-use, hands-on reference that focuses on the practical applications of LC/MS and introduces the equipment and techniques needed to use LC/MS successfully. Following a thorough explanation of the basic components and operation of the LC/MS system, the author presents empirical methods for optimizing the techniques, maintaining the instrumentation, and choosing the appropriate MS or LC/MS analyzer for any given problem."
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