The determination of chemical elements in food :

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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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書目詳細資料
格式:	圖書
語言:	Undetermined
出版:	Hoboken, N.J. Wiley-Interscience 2007
主題:	Food,Mass spectrometry,Atomic spectroscopy,Thực phẩm Analysis,Sự phân tích
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

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