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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.
Online Access:Connect to the full text of this electronic book
Description
Summary: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, such as E. coli detection.
Item Description:"Proceedings of an American Chemical Society Symposium on New Techniques in the Analysis of Foods, held September 7-11, 1997, in Las Vegas, Nevada"--Title page verso.
Physical Description:1 online resource (viii, 213 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781475759952
1475759959