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Mass Spectrometry supplement 2012

Posted: 13 December 2012 | José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba | No comments yet

Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal – IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)
LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo R. Fernández-Alba – European Union Reference Laboratory for Pesticide Residues in Fruit & Vegetables, Universidad de Almeria)

New Food Mass Spectrometry Supplement

New Food Mass Spectrometry Supplement 2012This free to view Mass Spectrometry supplement 2012 is sponsored by Carl Zeiss, LECO, Shimadzu, Thermo Scientific and Waters:

  • Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps
    José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal – IU CINQUIMA, Analytical Chemistry Group, University of Valladolid
  • LC-MS/MS and pesticide residue analysis in food
    Carmen Ferrer and Amadeo R. Fernández-Alba – European Union Reference Laboratory for Pesticide Residues in Fruit & Vegetables, Universidad de Almeria


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