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New techniques in the analysis of foods /

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This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas,...

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Bibliographic Details
Corporate Authors: SpringerLink (Online service), American Chemical Society Symposium on New Techniques in the Analysis of Foods
Other Authors: Tunick, Michael (Editor), Palumbo, Samuel A. (Editor), Fratamico, Pina M. (Editor)
Format: Conference Proceeding eBook
Language:English
Published: New York : Springer Science+Business Media, [1998]
Subjects:
Food > Analysis > Congresses.
Food > Analysis.
Electronic books.
Conference proceedings.
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Call Number: TX541 .N53 1998eb
 
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TX541 .N53 1998eb Available