HPLC in Food Analysis, Second Edition (Food Science and Technology)
Contributors: Robert Macrae (Editor); Bernard S. Schweigert (Series Editor)
Edition: 2 edition
Publisher: Academic Press
Published: January 28, 1988
Language: eng
Format: Hardcover
Number of pages: 340
ISBN-13: 9780124647817
Subjects: Food & beverage technology; Liquid Chromatography; Science; Technology & Industrial Arts; Science/Mathematics; Food Science; Life Sciences - Biophysics; Science / Biophysics; Analysis; Food; High performance liquid chroma; High performance liquid chromatography
First sentence: The basic chromatographic process consists of the partition of sample molecules between a mobile fluid and a stationary phase.