English | Oct 30, 2019 | ISBN: 1788011279 | 486 pages | PDF | 14 MB

Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. This book is an up-to-date look at the significant advances in the technology and is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
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