Chromatography in Food Science and Technology
by
Cserhati, Tibor | Forgacs, Esther
English
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About The Book

Presents a collection of chromatographic methods for the separation and quantitative determination of carbohydrates lipids proteins peptides aroma and flavor compounds in a wide variety of foods and food products. This book gives an evaluation of chromatographic methods used for many food and food product macro and microcomponents.
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