http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xv, 525 p. : ill. (some col.) ; 27 cm.
1. Data analysis techniques -- 2. Microextraction methods in food analysis -- 3. Supercritical fluid extraction in food analysis -- 4. Microwave-assisted processes in food analysis -- 5. Ultrasound-assisted extraction in food analysis -- 6. Advances in high-performance liquid chromatography -- 7. Gas chromatography in food analysis -- 8. Preparative layer chromatography in food analysis -- 9. Ion chromatography in food analysis -- 10. Mass spectrometry and hyphenated instruments in food analysis -- 11. Instruments to analyze food colors -- 12. High-resolution near-infrared and nuclear magnetic resonance -- 13. Nuclear magnetic resonance spectroscopy in food analysis -- 14. Atomic absorption, atomic emission, and inductively coupled -- 15. Autofluorescence spectroscopy in food analysis -- 16. Electronic nose technology in food analysis -- 17. Electroanalytical techniques and instrumentation in food analysis -- 18. Capillary electrophoresis in food analysis -- 19. Gel electrophoresis in food analysis -- 20. Multiplexed immunoassays in food analysis -- 21. Rheological instruments in food analysis -- 22. Scanning electron and transmission electron microscopies in food analysis
Includes bibliographical references and index