Capillary Electrophoresis for Food Analysis

Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.

Dr. Richard A. Frazier is based at the University of Reading where he is now a Lecturer in Food Chemistry.