Residue Analysis in Food: Principles and Applications, 1st Edition (e-Book) book cover

Residue Analysis in Food

Principles and Applications, 1st Edition

Edited by Michael O'Keefe

CRC Press

324 pages

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Hardback: 9789057024412
pub: 2000-02-23
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pub: 2014-04-21
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Description

Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and pr

Table of Contents

1. Primary Extraction Technologies 2. Sorbent Technologies 3. Automated Extraction / Clean-Up Technologies 4.

Immunochemical and Receptor Technologies 5. High Performance Thin Layer Chromatography for Residue Analysis 6. Gas Chromatography 7. High Performance Liquid Chromatography 8. Regulatory Aspects of Residue Analysis

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science