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Alternatives to Conventional Food Processing
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Near-Infrared Spectroscopy in Food Science and Technology
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Solid Phase Microextraction : Recent Developments and Applications
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Chemical Analysis of Food: Techniques and Applications
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Fundamentals of Food Biotechnology
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Capillary gas chromatography in food control and research

Bok av R. Wittkowski
This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food technologists, and nutritionists.