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Mass spectrometry and nutrition research /

This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.

Bibliographic Details
Other Authors: Fay, Laurent Bernard, Kussmann, Martin
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge : Royal Society of Chemistry, 2010.
Series:RSC food analysis monographs.
Subjects:
Food Analysis.
Mass Spectrometry.
Chemistry Techniques, Analytical.
Food Industry.
Food Technology.
Industry.
Investigative Techniques.
Nutritional Physiological Phenomena.
Physiological Phenomena.
Technology, Industry, and Agriculture.
Mass spectrometry.
Nutrition.
Food & beverage technology.
SCIENCE > Chemistry > Analytic.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.
Item Description:Electronic resource.
Physical Description:1 online resource (xix, 339 pages : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1849730369
184973092X
9781849730365
9781849730921
DOI:10.1039/9781849730921