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Nutrition, Functional and Sensory Properties of FoodsCheck Access
Edited by
Fereidoon Shahidi;
Fereidoon Shahidi
Memorial University of Newfoundland, Canada
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Ellene Tratras Contis
Ellene Tratras Contis
Eastern Michigan University
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Hardback ISBN:
978-1-84973-644-2
PDF ISBN:
978-1-84973-768-5
No. of Pages:
335
Publication date:
13 Mar 2013
Book Chapter
Evaluation of Melamine Analysis in Flavor Raw Materials using GC-MS Versus LC-MS-MS Check Access
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Published:13 Mar 2013
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Page range:
19 - 32
Citation
J. Broekhans and H. Leijs, in Nutrition, Functional and Sensory Properties of Foods, ed. C. Ho, C. Mussinan, F. Shahidi, and E. Tratras Contis, The Royal Society of Chemistry, 2013, pp. 19-32.
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The evaluation of the compound melamine is studied by two different methods, GC-MS and by LC-MS-MS. Results of the effectiveness of the methods are reported as well as the feasibility of sample time preparation. Several matrices are used to evaluate these methods for melamine, for example, in samples of dog food and in milk products.
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