Capillary Electrophoresis for Food Analysis - Method Development (Hardcover, 2000)

Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Release date:	October 2000
First published:	October 2000
Authors:	Richard A Frazier • Jennifer M. Ames • H.E. Nursten
Dimensions:	234 x 156 x 9mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	142
Edition:	2000
ISBN-13:	978-0-85404-492-4
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-85404-492-2
Barcode:	9780854044924

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