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New and Improved Liquid Chromatographic Methods for Food Analysis

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Document Type: Research Article

Affiliations: 1: Assistant Professor for Analytical Chemistry, Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany. 2: John D. and Frances H. Larkin Professor Emeritus, Lafayette College, Department of Chemistry, Easton, PA.

Publication date: May 28, 2009

More about this publication?
  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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