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Principles and Applications of Gas Chromatography in Food Analysis.


Edited by Michael H Gordon.

Gas chromatography as a subject is less than forty years old but as a technique it could now be described as relatively mature. It is flexible, reliable, available, easy to use and can be automated. In view of the above, many laboratories now employ gas chromatography even when alternative methods are available. Not all food materials or their components are volatile so the technique cannot be used for every analysis. However, with the ever-increasing need for more accurate analysis of food materials, it is steadily becoming the preferred method. The aim of this text is to explain what makes the technique so valuable in food analysis.

To do justice to the subject, eight contributors and the editor have combined their collective knowledge to produce this book, which features many examples of the use of this technique in the analytical laboratory. The actual chapter titles run: Principles of gas chromatography, Gas chromatography - mass spectrometry; Analysis of aroma volatiles; Gas chromatography of carbohydrates in food; Lipids; Amino acids and other nitrogen-containing compounds; Vitamins; Gas chromatographic analysis of contaminants in food; Pesticides; Food additives; followed by a list of the abbreviations and symbols normally used.

Here is a text very much for the analyst and it does assume you know your way round the subject. Illustrated and full of references to further reading, it will bring you up to date with the latest techniques in use.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1990
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