Description
Describes principles of instrumental methods based on gas-liquid chromatography. These techniques are used in quality control work for monitoring levels of volatile organic compounds, particularly residual solvents, but cannot be used to assess the effect on food flavour of these components in the absence of supporting data from sensory tests.
Product Details
- Published:
- 01/01/1983
- File Size:
- 1 file , 41 KB
