Bøger af Tibor (Hungarian Academy of Sciences Cserhati

Any professional working with chromatography will welcome this unique book as both a practical compilation of methods and a source of reference to the literature.

Presents a collection of chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, aroma and flavor compounds in a wide variety of foods and food products. This book gives an evaluation of chromatographic methods used for many food and food product macro and microcomponents.