Capillary Gas Chromatography in Food Control and Research

Capillary Gas Chromatography in Food Control and Research

Wittkowski R. (ed.), Matissek R. (ed.)
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This is a comprehensive presentation of the methods and applications of GC analysis of food, food ingredients (raw materials and additives) and food contaminants. Each chapter is prepared by a specialist in the topic discussed. The new book is designed to serve food analysts and researchers in their practical work. Numerous illustrations give examples of GC output.
Kategori:
Biology and other natural sciences - Plants: Agriculture and Forestry
Tahun:
1993
Bahasa:
english
Halaman:
314
ISBN 10:
1566760062
ISBN 13:
9781566760065
Fail:
PDF, 10.96 MB
IPFS:
CID , CID Blake2b
english, 1993
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Istilah utama

 
column
chromatography
capillary
retention
separation
carrier
columns
phases
temperature
analysis
stationary
velocity
efficiency
solute
theoretical
determination
equation
ratio
equ
compounds
peak
solutes
diameter
plates
values
capacity
deemter
figure
increase
increasing
diffusion
proportional
sample
polar
linear
thickness
berlin
chromatographic
directly
hydrogen
internal
mobile
molecular
nitrogen
peg
specific
broadening
contents
effective
introduction
mass
references
apolar
boiling
cnpr
effect
foods
gases
groups
height