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Principles and Applications of Gas Chromatography in Food Analysis by Michael H. Gordon (Paperback, 2011)

About this product

About this product

Product Information

The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Product Identifiers

Publisher
Springer-Verlag New York Inc.
ISBN-13
9781461280248
eBay Product ID (ePID)
189647638

Product Key Features

Author
Michael H. Gordon
Publication Name
Principles and Applications of Gas Chromatography in Food Analysis
Format
Paperback
Language
English
Subject
Education
Publication Year
2011
Type
Study Guide
Number of Pages
374 Pages

Dimensions

Item Height
244mm
Item Width
170mm
Item Weight
648g

Additional Product Features

Title_Author
Michael H. Gordon
Series Title
Ellis Horwood Series in Food Science and Technology
Country/Region of Manufacture
United States

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