Capillary electrophoresis for food analysis : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten

• Autore: Frazier Richard A
• Pubblicazione: Cambridge, : Royal Society of Chemistry, 2000
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (143 p.)
• Disciplina: 664.07
• Soggetto topico: Capillary electrophoresis; Food - Analysis; Food adulteration and inspection
• Altri autori: AmesJennifer M NurstenHarry E
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: OFC; BK9780854044924-FP001; BK9780854044924-FP005; BK9780854044924-FP007; BK9780854044924-FP011; BK9780854044924-00001; BK9780854044924-00008; BK9780854044924-00016; BK9780854044924-00025; BK9780854044924-00032; BK9780854044924-00047; BK9780854044924-00057; BK9780854044924-00061; BK9780854044924-00067; BK9780854044924-00088; BK9780854044924-00089; BK9780854044924-00095; BK9780854044924-00104; BK9780854044924-00113; BK9780854044924-00118
• Sommario/riassunto: Since its inception in the early 1980's, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilize the technique for the development of new separation methods. Designed specifically for the
• Titolo autorizzato: Capillary electrophoresis for food analysis
• ISBN: 1-84755-031-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910827401603321
• Lo trovi qui: Univ. Federico II