Name: Chromatography in Food Science and Technology (en Inglés)
Price: 1729.18 PEN
Availability: InStock
Author: Cserháti Tibor.; Forgács Esther
ISBN: 9781566767491

portada Chromatography in Food Science and Technology (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Cserháti Tibor.; Forgács Esther

Idioma

Inglés

N° páginas

568

Encuadernación

Tapa Dura

ISBN13

9781566767491

N° edición

Chromatography in Food Science and Technology (en Inglés)

Cserháti Tibor.; Forgács Esther (Autor) · Crc Press · Tapa Dura

Libro Físico

S/ 1.729,18

S/ 3.458,36

Ahorras: S/ 1.729,18

50% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 24 de Julio y el Jueves 08 de Agosto.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "Chromatography in Food Science and Technology (en Inglés)"

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.