ABSTRACT
This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food technologists, and nutritionists.
TABLE OF CONTENTS
part I|56 pages
Capillary Gas Chromatography
part II|131 pages
Analysis of Food Ingredients
part III|120 pages
Analysis of Residues and Contaminants