HPLC in Food Analysis, Second Edition (Food Science and Technology) (Open Library)

[Edit][History] last modified april 29, 2008

HPLC in Food Analysis, Second Edition (Food Science and Technology)

Published in January 28, 1988, Academic Press

HPLC in Food Analysis, Second Edition (Food Science and Technology)

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Contributions: Robert Macrae (Editor), Bernard S. Schweigert (Series Editor)

Language: English

ISBN 10: 0124647812

ISBN 13: 9780124647817

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First sentence: The basic chromatographic process consists of the partition of sample molecules between a mobile fluid and a stationary phase.

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