The determination of chemical elements in food : applications for atomic and mass spectrometry

This volume, made up of 22 chapters, describes the use of atomic spectroscopy and mass spectrometry in food analysis. Particular emphasis is given to atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry. Progress in...

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Detalles Bibliográficos
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	Hoboken, N.J. Wiley-Interscience 2007
Materias:	Food,Mass spectrometry,Atomic spectroscopy,Thực phẩm Analysis,Sự phân tích
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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The determination of chemical elements in food : applications for atomic and mass spectrometry

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