Mass Spectrometry supplement 2012
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)
This 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
