Handbook of GC/MS
Fundamentals and Applications
(Sprache: Englisch)
This is the first comprehensive reference work for GC/MS now in its second edition.It offers broad coverage, from sample preparation to the evaluation of MS-Data, including library searches. Fundamentals, techniques, and applications are described.A large...
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Klappentext zu „Handbook of GC/MS “
This is the first comprehensive reference work for GC/MS now in its second edition.It offers broad coverage, from sample preparation to the evaluation of MS-Data, including library searches. Fundamentals, techniques, and applications are described.A large part of the book is devoted to numerous examples for GC/MS-applications in environmental, food, pharmaceutical and clinical analysis. These proven examples come from the daily practice of various laboratories.The book also features a glossary of terms and a substance index that helps the reader to find information for his particular analytical problem.The author presents in a consistent and clear style his experience from numerous user workshops which he has organized. This is a thoroughly revised and updated English edition based on an edition which was highly successful in Germany.
Inhaltsverzeichnis zu „Handbook of GC/MS “
IntroductionFUNDAMENTALSSample PreparationGas ChromatographyMass SpectrometrySpecial Aspects of GC MS CouplingEVALUATION OF GC/MS ANALYSESDisplay of ChromatogramsSubstance IdentificationQuantitationFrequently Occurring ImpuritiesAPPLICATIONSfrom volatiles to polymersfood safety, environmental, forensic, chemical, and homeland securityGLOSSARY
Autoren-Porträt von Hans-Joachim Hübschmann
Hans-Joachim Hübschmann graduated from the Technical University, Berlin, Germany, with a doctorate in food chemistry. He began his career in diagnostics and medical analytical instruments before working for a number of German companies in gas chromatography and mass spectrometry. In 2003 he rejoined Thermo Fisher Scientific in Bremen, as a product marketing manager, moving to the US company in Austin, Texas, in his current capacity as a technology manager two years later.
Bibliographische Angaben
- Autor: Hans-Joachim Hübschmann
- 2009, 2nd, rev. and upd. ed., XVII, 719 Seiten, 1 farbige Abbildungen, 572 Schwarz-Weiß-Abbildungen, mit Abbildungen, Maße: 18,1 x 24,7 cm, Gebunden, Englisch
- Verlag: Wiley-VCH
- ISBN-10: 352731427X
- ISBN-13: 9783527314270
- Erscheinungsdatum: 03.04.2001
Sprache:
Englisch
Rezension zu „Handbook of GC/MS “
From reviews of the prior edition:"The present English version is more than just a handbook which means a comprehensive and instructive book on the subject. The most important advantage is that it has not only been written for the practitioner, but also the analyst who wishes to familiarise himself with any or all the aspects of GC/MS."- AFS - Advances In Food Sciences, 2001; Vol. 23; No. 3"The book offers an excellent overview on the analytical method showing its principles as well as potential and possibilities. In summary, it is a very useful book for the daily GC/MS practice as well as for the introduction of beginners and students in this analytical technique. It should be present in every in food environmental, pharmaceutical and clinical GC/MS laboratory."H. Raddatz, European Food Research and Technology
Pressezitat
From reviews of the prior edition:"The present English version is more than just a handbook which means a comprehensive and instructive book on the subject. The most important advantage is that it has not only been written for the practitioner, but also the analyst who wishes to familiarise himself with any or all the aspects of GC/MS."- AFS - Advances In Food Sciences, 2001; Vol. 23; No. 3"The book offers an excellent overview on the analytical method showing its principles as well as potential and possibilities. In summary, it is a very useful book for the daily GC/MS practice as well as for the introduction of beginners and students in this analytical technique. It should be present in every in food environmental, pharmaceutical and clinical GC/MS laboratory."
H. Raddatz, European Food Research and Technology
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