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For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, this volume offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. It examines recent trends in HPLC, separation techniques, and HPLC determinations of residues of various substances.
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