hplc food analysis (34 resultados)

Condición: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,750grams, ISBN:0124647804.

Hardcover. Condición: Good. Library-discharged hardcover with typical marks, in otherwise excellent condition. 502 pages. Text unmarked. [2 lbs]. Book.

Condición: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:0124647812.

Condición: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen, pencil & highlighter markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,950grams, ISBN:0124647812.

Hardcover. Condición: Very Good. 1st Edition. 340pp. unmarked. Ex-lib with usual stamps etc. Gilt to undamaged boards. Pencil ticks to contents page.

Hardcover. Condición: Very Good. Hardcover. Good binding and cover. Clean, unmarked pages. Name on top edge. Sticker on verso. Ships daily.

Hard Cover. Condición: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. This item is heavy and will attract postal surcharges. OX3319.

Condición: New.

Taschenbuch. Condición: Neu. CHROMATOGRAPHIC METHODS FOR FOOD CONSTITUENTS & CONTAMINANTS ANALYSIS | Development & validation of HPLC, LC-MS & HPTLC methods for analysis of constituents and contaminants in food products | N. Krishna Veni | Taschenbuch | 188 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783659257711 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Paperback. Condición: Brand New. 188 pages. 8.66x5.91x0.43 inches. In Stock.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New. pp. 1078 Index 3rd Edition.

Condición: New. pp. 1078.

Hardcover. Condición: Very Good. No Jacket. First Edition. A very good copy of the first hard cover edition, lacking a dust-jacket (doubtless as issued). Save for a review copy sticker affixed to the front endpaper the text is wholly unmarked, pristine, and the binding bright and fresh in appearance. A brilliant copy.

Condición: New.

Hardcover. Condición: new. Hardcover. For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniqueswith particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC.Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: Recent trends in HPLCHPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acidsHPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidantsHPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosaminesHPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxinsHPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cationsPresenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology. This third edition maintains the high quality that made the previous editions so successful and lauded by food scientists worldwide. It offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids, phospholipids, carbohydrates, and alcohols. It also explores fat- and water-soluble vitamins, organic acids, mycotoxins, sweeteners, colorants, preservatives, antioxidants, antimicrobial residues, and pesticides. The book provides practical information for all those involved in the production, development, or routing analysis of foods and food products. This edition contains new chapters on herbicides and fungicides, EDCs, PAHs, dioxins, and PCBs (POPs). Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condición: Near Fine. hardback book in near fine condition.

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New.

Gebunden. Condición: New. Leo M.L. Nollet, Fidel ToldraFor food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides ha.

Hardcover. Condición: New. ISBN:9781439830840.

Hardcover. Condición: new. Hardcover. For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniqueswith particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC.Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: Recent trends in HPLCHPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acidsHPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidantsHPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosaminesHPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxinsHPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cationsPresenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology. This third edition maintains the high quality that made the previous editions so successful and lauded by food scientists worldwide. It offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids, phospholipids, carbohydrates, and alcohols. It also explores fat- and water-soluble vitamins, organic acids, mycotoxins, sweeteners, colorants, preservatives, antioxidants, antimicrobial residues, and pesticides. The book provides practical information for all those involved in the production, development, or routing analysis of foods and food products. This edition contains new chapters on herbicides and fungicides, EDCs, PAHs, dioxins, and PCBs (POPs). Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Buch. Condición: Neu. Neuware - For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC.Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: \* Recent trends in HPLC \* HPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acids \* HPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidants \* HPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosamines \* HPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins \* HPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cations Presenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology.

Condición: very_good. This books is in Very good condition. There may be a few flaws like shelf wear and some light wear.

759 S. 174 Sprache: Englisch Gewicht in Gramm: 413.