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...
Enregistré dans:
| Format: | Livre |
|---|---|
| Langue: | Undetermined |
| Publié: |
Hoboken, N.J.
Wiley-Interscience
2007
|
| Sujets: | |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|