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Residue Analysis in Food: Principles and Applications [Hardcover]

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Item description for Residue Analysis in Food: Principles and Applications by Michael O'Keefe...

Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and practical demonstration of the science of residue analysis in food. The various techniques employed in residue analysis are described in detail in this book. Each chapter deals with the principles underlying the techniques and illustrates practical applications of the technique through examples from the scientific literature. Written by established scientists working in the areas of technique development and application to residue analysis, the text describes the sequence of the analytical procedure, from sample treatment through to residue determination. Of interest to all scientists in the field of residue analysis and food safety, this text is an essential reference for practising residue analysts and researchers.

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Item Specifications...

Studio: CRC Press
Pages   324
Est. Packaging Dimensions:   Length: 9.42" Width: 6.2" Height: 1.05"
Weight:   1.49 lbs.
Binding  Hardcover
Release Date   Feb 23, 2000
Publisher   CRC
ISBN  9057024411  
ISBN13  9789057024412  

Availability  0 units.

More About Michael O'Keefe

Register your artisan biography and upload your photo! Edited by James J. Sheridan, Ph.D., and Michael O'Keefe, Ph.D., Teagasc, The National Food Center, Dusinea, Castlerock, Dublin 15, Ireland, and Mark Rogers, Ph.D., Department of Zoology, University College Dublin, Belfield, Dublin 4, Ireland.

Michael O'Keefe was born in 1955.

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