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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Studio: CRC Press
Est. Packaging Dimensions: Length: 9.42" Width: 6.2" Height: 1.05" Weight: 1.49 lbs.
Release Date Feb 23, 2000
ISBN 9057024411 ISBN13 9789057024412
Availability 0 units.
More About Michael O'Keefe
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.