Chromatography in Food Science and Technology - Cserhati, Tibor (Hungarian Academy of Sciences, Budapest, Hungary) a Forgacs, Esther (Hungarian Academy of Sciences, Budapest, Hungary)

Presents a collection of chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, aroma and flavor compounds in a wide variety of foods and food products. This book gives an evaluation of chromatographic methods used for many food and food product macro and microcomponents.