The Determination of Chemical Elements in Food 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


The Determination of Chemical Elements in Food

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Caroli, Sergio 編 作者
John Wiley & Sons Inc
譯者
2007-7 出版日期
733 頁數
1614.00元 價格
HRD
叢書系列
9780471687849 圖書編碼

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發表於2024-11-09

The Determination of Chemical Elements in Food 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

The Determination of Chemical Elements in Food 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

The Determination of Chemical Elements in Food 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024



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The Determination of Chemical Elements in Food 在線電子書 著者簡介


The Determination of Chemical Elements in Food 在線電子書 著者簡介


The Determination of Chemical Elements in Food 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

The Determination of Chemical Elements in Food 在線電子書 圖書描述

State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering: Fundamentals and method development, selected applications, and speciation analysis Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry Applications to foods of animal origin and applications to foods of vegetable origin Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses Applicable laws and regulations at the national and international levels This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.

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