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...
محفوظ في:
| التنسيق: | كتاب |
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| اللغة: | Undetermined |
| منشور في: |
Hoboken, N.J.
Wiley-Interscience
2007
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| الموضوعات: | |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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