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Extraction of Organic Analytes From Foods

Extraction of Organic Analytes From Foods

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Published by Boyana Ratcheva

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Published by: Boyana Ratcheva on Aug 09, 2011
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Extraction of Organic Analytes from Foods
A Manual of Methods
RSC Food Analysis Monographs
Series Editor: P.S. Belton,
School of Chemical Sciences, University of EastAnglia, Norwich, UK 
The aim of this series is to provide guidance and advice to the practising foodanalyst. It is intended to be a series of day-to-day guides for the laboratoryworker, rather than library books for occasional reference. The series will forma comprehensive set of monographs providing the current state of the art on foodanalysis.Other titles in this series:Chromatography and Capillary Electrophoresis in Food AnalysisBy H Sorensen, S Sorensen and C Bjergegaard,
Royal Veterinary and Agriculteral University Frederiksberg, Denmark 
and S Michaelsen,
NovoNordisk A/S, Denmark 
Dietary Fibre AnalysisBy D A T Southgate
, Formerly of the AFRC Institute of Food Research,Norwich, UK 
Mass Spectrometry of Natural Substances in FoodBy F Mellon,
Institute of Food Research, Norwich, UK,
R Self,
University of East Anglia, Norwich, UK 
, and J R Startin,
Central Science Laboratory, York,U
Quality in the Food Analysis LaboratoryBy R Wood,
MAFF, Norwich, UK,
H Wallin,
VTT Biotechnology and Food Research, Finland,
and A Nilsson,
National Food Administration, Sweden
The Maillard ReactionBy S E Fayle,
Crop and Food Research, New Zealand 
and J A Gerrard
Univer-sity of Canterbury, New Zealand How to obtain future titles on publication
A standing order plan is available for this series. A standing order will bringdelivery of each new volume upon publication. For further information pleasecontact:Sales and Customer CareRoyal Society of Chemistry, Thomas Graham HouseScience Park, Milton Road, Cambridge, CB4 0WFTelephone: +44(0) 1223 420066, Fax: +44(0) 1223426017, Email:sales@rsc.org
Extraction of Organic Analytes from Foods
A Manual of Methods
Ron Self 
University of East Anglia, Norwich, UK 
advancing the chemical sciences

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