INSTRUMENTAL METHODS IN FOOD AND BEVERAGE ANALYSIS

In "Instrumentation in Food and Beverage Analysis" the reader is refer red to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and o ther sophisticated separations in addition to hyphenated techniques su ch as GS-Mass spectrometry. A few of the entries appear under a chapt er named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a p rofessional familiarity, dedication, and authority. Since, in food an alysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the great est challenge.