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Handbook of Food Analysis Instruments

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The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or instruments, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments. <br> <br> In a format facilities comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, internal selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience.

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Ketersediaan — Fakultas Kesehatan Masyarakat

Informasi Detail

Judul Seri

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No. Panggil

664.07/OTL/H

Penerbit

: CRC Press., 2009

Deskripsi Fisik

525

Bahasa

Indonesia

ISBN/ISSN

978-1-4200-4566-6

Klasifikasi

664.07/OTL/H

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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