Mass Spectrometry of Natural Substances in Food

by Ron Self, Jim R. Startin, Fred Mellon, et al.

Introducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electron and chemical ionisation and newer soft ionisation techniques such as matrix-assisted laser desorption ionisation and electrospray. All of these techniques are especially...

• Format: Hardcover
• Language: English
• ISBN: 0854045716
• ISBN13: 9780854045716
• Release Date: April 2000
• Publisher: Royal Society of Chemistry
• Length: 312 Pages
• Weight: 1.36 lbs.
• Dimensions: 1.1" x 6.3" x 9.4"