Spectral Methods in Food Analysis: Instrumentation and Applications

1st Edition


CRC Press
Published November 11, 1998
Reference - 488 Pages
ISBN 9780824702236 - CAT# DK1530

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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.


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