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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Xehetasun bibliografikoak
Formatua: Liburua
Hizkuntza:Undetermined
Argitaratua: Hoboken, N.J. Wiley-Interscience 2007
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