Send me questions on the analysis and detection methods of food ingredients. How to analyze or detect food compounds or residues.
Analysis methods of amino acids, peptides, proteins, sugars, organic acids, fats, etc...
I am a Ph. D. in Science
Organizations Hogeschool Gent, Ghent, Belgium
Publications Handbook of Food Analysis, M. Dekker, New York, 1996.
Food Analysis by HPLC, 2nd Ed., M. Dekker, New York, 2000.