Chromatography and Capillary Electrophoresis in Food Analysis

This work describes chromotographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particulary for food analysis. Providing basic information, including general sample preparation, the book then goes on to describe individual analytical methods and exemplify the strategy and methodologies employed for the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are instructions on experiments