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HPLC
Product specifications, regulatory constraints, and tight production schedules impose considerable pressures on separation scientists in industry. The first edition of HPLC: Practical and Industrial Applications helped eliminate the need for extensive library or laboratory research when confronting a problem, an unfamiliar technique, or work in a n
NIH Almanac
None
Food Analysis by HPLC, Second Edition
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Transactions of the Botanical Society
Vol. 25: The distribution of Hepaticæ in Scotland, by S.M. Macvicar.
Transactions and Proceedings of the Botanical Society of Edinburgh
Vol. 25: The distribution of Hepaticæ in Scotland, by S.M. Macvicar.
Nobel Laureates
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