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Autor:
Husáková L; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic. Electronic address: Lenka.Husakova@upce.cz., Urbanová I; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Srámková J; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Cernohorský T; Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Krejčová A; Institute of Environmental and Chemical Engineering, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Bednaříková M; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Frýdová E; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Nedělková I; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic., Pilařová L; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Studentska 573 HB/D, CZ-530 09, Czech Republic.
Publikováno v:
Food chemistry [Food Chem] 2011 Dec 01; Vol. 129 (3), pp. 1287-96. Date of Electronic Publication: 2011 May 14.
Autor:
Leo M.L. Nollet, Fidel Toldra
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial g
