Utilización de técnicas cromatográficas en el análisis de alimentos
- M.C. Martín-Hernández
- M. Juárez 1
- 1 Instituto del Frío
ISSN: 0300-5755
Argitalpen urtea: 1987
Zenbakia: 186
Orrialdeak: 13-20
Mota: Artikulua
Beste argitalpen batzuk: Alimentaria: Revista de tecnología e higiene de los alimentos
Laburpena
A description have been given of the main chromatographic techniques used to the food analysis. It has been considered the applications to the groups of components (fat, carbohidrates, proteins and aminoacids, vitamins, organic acids, aroma compounds), additives (preservatives, antioxidants, artificial sweeteners, colors and flavors) and contaminant residues (pesticides, polychlorinated biphenyl and aflatoxins).