LEADER 00000cam a2200697 i 4500 
001    on1124763412 
003    OCoLC 
005    20210410013117.9 
006    m     o  d         
007    cr cnu---unuuu 
008    191022s2020    enk     ob    001 0 eng d 
015    GBB9K0693|2bnb 
016 7  019638013|2Uk 
019    1127913904|a1154399172 
020    9781788015752|q(electronic book) 
020    1788015754|q(electronic book) 
020    9781788018999 
020    1788018990 
020    |z9781788011273|q(print) 
020    |z1788011279|q(print) 
035    (OCoLC)1124763412|z(OCoLC)1127913904|z(OCoLC)1154399172 
037    5361:5210|bRoyal Society of Chemistry|nhttp://www.rsc.org/
       spr 
040    UKRSC|beng|erda|epn|cUKRSC|dOCLCF|dN$T|dYDXIT|dUIU|dYDX
       |dNZHMA|dOCLCQ|dUKMGB|dOCLCQ 
049    RIDW 
050  4 TX548.2.G36|bA38 2020 
072  7 SCI|x013010|2bisacsh 
072  7 PNFC|2bicssc 
082 04 664/.07|223 
090    TX548.2.G36|bA38 2020 
245 00 Advanced gas chromatography in food analysis /|cedited by 
       Peter Q. Tranchida. 
264  1 London :|bRoyal Society of Chemistry,|c[2020] 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food chemistry, function and analysis ;|vno. 17 
504    Includes bibliographical references and index. 
505 0  Headspace Sampling: An "Evergreen" Method in Constant 
       Evolution to Characterize Food Flavors through their 
       Volatile Fraction; Sample Preparation for the Gas 
       Chromatography Analysis of Semi-volatiles and Non-volatile
       Compounds in Food Samples; Conventional Gas Chromatography
       : Basic Principles and Instrumental Aspects; Conventional 
       Gas Chromatography: Mass Spectrometry Hyphenation and 
       Applications in Food Analysis; High-speed Gas 
       Chromatography: Basic Theory, General Principles, 
       Practical Aspects and Food Analysis; Heart-cutting Two-
       dimensional Gas Chromatography; Comprehensive Two-
       dimensional Gas Chromatography; Multidimensional LC-GC; 
       Gas Chromatography-Olfactometry: Principles, Practical 
       Aspects and Applications in Food Analysis; Chemometrics: 
       Basic Principles and Applications 
520    Gas chromatography is widely used in applications 
       involving food analysis. Typical applications pertain to 
       the quantitative and/or qualitative analysis of food 
       composition, natural products, food additives, and flavour
       and aroma components. Providing an up-to-date look at the 
       significant advances in the technology, this book includes
       details on novel sample preparation processes; 
       conventional, high-speed multidimensional gas 
       chromatography systems, including preparative 
       instrumentation; gas chromatography-olfactometry 
       principles; and, finally, chemometrics principles and 
       applications in food analysis. Aimed at providing the food
       researcher or analyst with detailed analytical information
       related to advanced gas chromatography technologies, this 
       book is suitable for professionals and postgraduate 
       students learning about the technique in the food industry
       and research. 
588 0  Online resource; title from digital title page (viewed on 
       November 22, 2019). 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Gas chromatography.|0https://id.loc.gov/authorities/
       subjects/sh85053278 
650  0 Food|xComposition.|0https://id.loc.gov/authorities/
       subjects/sh85050191 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Gas chromatography.|2fast|0https://id.worldcat.org/fast/
       938168 
650  7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
       930485 
655  4 Electronic books. 
700 1  Tranchida, Peter Q.,|0https://id.loc.gov/authorities/names
       /no2021076195|eeditor. 
776 08 |iEbook version :|z9781788015752 
776 08 |iPrint version:|tAdvanced gas chromatography in food 
       analysis.|dLondon : Royal Society of Chemistry, [2020]
       |z1788011279|z9781788011273|w(OCoLC)1080276249 
830  0 Food chemistry, function and analysis ;|0https://
       id.loc.gov/authorities/names/n2017190223|vno. 17. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2294683|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20210519|cEBSCO|tEBSCOebooksacademic NEW April 9 4115
       |lridw 
994    92|bRID