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100   $a20021011d2000      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aMass spectrometry of natural substances in foods$b[electronic resource] /$fFred A. Mellon, Ron Self, James R. Startin
210   $aCambridge $cRoyal Society of Chemistry$dc2000
215   $a1 online resource (313 p.)
225  0$aRSC food analysis monographs
300   $aDescription based upon print version of record.
311   $a0-85404-571-6 
320   $aIncludes bibliographical references and index.
327   $aBK9780854045716-FX001-1; BK9780854045716-FP001; BK9780854045716-FP005; BK9780854045716-FP007; BK9780854045716-FP011; BK9780854045716-00001; BK9780854045716-00033; BK9780854045716-00055; BK9780854045716-00093; BK9780854045716-00170; BK9780854045716-00192; BK9780854045716-00213; BK9780854045716-00225; BK9780854045716-00244; BK9780854045716-00273; BK9780854045716-00283; BK9780854045716-00291
330   $aIntroducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electron and chemical ionisation and newer soft ionisation techniques such as matrix-assisted laser desorption ionisation and electrospray. All of these techniques are especially relevant in food quality and safety studies and in biopolymer analysis. The ability to analyse biopolymers by mass spectrometry is having a major impa
410  0$aRSC Food Analysis Monographs
606   $aFood$xAnalysis
606   $aFood$xComposition
606   $aMass spectrometry
608   $aElectronic books.
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
615  0$aMass spectrometry.
676   $a664/.07
700   $aMellon$b Fred$0924182
701   $aSelf$b Ron$0554800
701   $aStartin$b James R$0554801
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910455124803321
996   $aMass spectrometry of natural substances in foods$92074042
997   $aUNINA