Handbook of Food Analysis Instruments

Otles, Semih and Capozzi, Francesco and Pereira, Carlos M. and Aguilera, Jose M and Cajka, Tomas and Chemat, Farid and Askin, Ruhan and Baianu, Ion and Gulaboski, Rubin and Cremonini, Mauro and Dean, John R. and Balaban, Murat and Diehl, Horst A and Bouchon, Pedro and Durst, Richard A and Ma, Renli and Garcia-Ruiz, Carmen and Luiza Marina, Maria and Mastovska, Katerina and Motonobu, Gotu and Hajslova, Jana and Kokini, Jozef L and Korel, Figen and Sasaki, Mitsuru and Ridgway, Kathy and LaCourse, Wiliam R and Sherma, Joseph and Lalljie, Sam and Smith, Roger M and Varelis, Peter and Virot, Mathieu and Sozer, Nesli and Wold, Jens Petter and Tomao, Valerie and Westermeier, Reiner and Socaciu, Carmen and Tunick, Michael and You, T and Scheibe, Bourghardt and Pare, Jocelyn JR and Engelsen, Soren Balling (2016) Handbook of Food Analysis Instruments. Other. Taylor&Francis Group.

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This monograph published by Taylor&Francis Publishing House contains versatile instrumentation that is applied in food analysis. More than 40 authors, experts from different fields, took part in writing comprehensive chapters related to various aspects of microscopic, chromatographic, UV VIS, electrochemical, Fluorescence, Electrophoresis, AFM and IR techniques applied in food analysis. In the beginning of this book, authors provide comprehensive statistic relevant to analytical chemistry. Also, extraction and preparation methods in food analysis are extensively explained. The readers can get an insight in several free chapters of this Monograph (issued on line in 2016) available for free in 2021.

Item Type: Monograph (Other)
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Medical Science
Depositing User: Rubin Gulaboski
Date Deposited: 29 Mar 2021 10:07
Last Modified: 29 Mar 2021 10:07
URI: https://eprints.ugd.edu.mk/id/eprint/27965

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