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Название: Handbook of food analysis instruments
Автор: Otles S. (ed.)
n a format that facilitates comparison of techniques, the book presents each technique in a uniform and easily accessible style. It begins with information relevant to all techniques, including calibration, standard addition, internal standards, selectivity, accuracy, precision, detection limit, quantification limit, range, robustness, speed, and convenience. Each subsequent chapter focuses on a specific type of instrument and includes a description of the information the technique can provide, a simple explanation of how it works, and examples of its application. The chapters also provide practical information such as names of instrument vendors, relative costs of instruments and materials, training and education of personnel, and references for more detailed information.