Spectral Methods in Food Analysis: Instrumentation and Applications
CRC Press; 1 edition | November 11, 1998 | ISBN-10: 0824702239 | 488 pages | PDF | 25.3 Mb
Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.