商品簡介
Describes a wide range of spectroscopic methods now available to provide a basis for quality assurance of oils and fats, for practicing chemists, chemical engineers, and food scientists in the oils and fats, food, or cosmetics industry. Also includes some essential background theory for lecturers and advanced students. The topics include atomic spectroscopy for determining heavy metal in edible oils and fats, chemiluminescence, pulse-NMR in the food sciences laboratory, mass spectrometric techniques to analyze triacylglycerols, principles and applications of the infrared spectroscopy of lipids, electronic spin resonance studies, ultraviolet and light spectroscopy, X-ray diffraction, and the use of colorimetry. Annotation c. Book News, Inc., Portland, OR (booknews.com)
