Chromatography and Capillary Electrophoresis in Food Analysis
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Author(s): H. Sørensen, S. Sørensen, C. Bjergegaard and S. Michaelson
Publisher: Royal Society of Chemistry
ISBN: 0 85404 561 9
Format: hardback
470pp
Price: £59.50
Review Date: 23 May 2000
Review: This is the latest volume in the RSC Food Analysis Monographs. This book describes the latest chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particularly for food analysis. The book begins by introducing general aspects of experimental biochemistry and general sample preparation. It goes on to describe individual analytical methods and exemplify the strategy and methodologies employed in the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are numerous detailed instructions on the experiments.