{"isbn_13": ["9780124647817"], "last_modified": {"type": "/type/datetime", "value": "2008-04-29 13:35:46.87638"}, "languages": [{"key": "/l/eng"}], "type": {"key": "/type/edition"}, "publishers": ["Academic Press"], "number_of_pages": 340, "first_sentence": {"type": "/type/text", "value": "The basic chromatographic process consists of the partition of sample molecules between a mobile fluid and a stationary phase."}, "isbn_10": ["0124647812"], "publish_date": "January 28, 1988", "key": "/b/OL7328025M", "title": "HPLC in Food Analysis, Second Edition (Food Science and Technology)", "contributions": ["Robert Macrae (Editor)", "Bernard S. Schweigert (Series Editor)"], "id": 9986914, "revision": 1}