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Applied Spectroscopic and Chromatographic Techniques for Natural Products: E-Resources: Home
The goal of this interactive course is to provide an insightful overview of the fundamentals of process development and scale-up of ion-exchange chromatography.
The main objective of this course is to make the student familiar with the basic concepts of chromatography and spectroscopy utilized for food analysis. The course is designed to give the student basic theoretical background and hands-on experience with chromatography (GC and HPLC) and spectroscopic techniques such as fluorescence, UV-VIS, NIR, IR, and Raman spectroscopy. The course will emphasize practical use of chromatography and spectroscopy and discuss problems, pitfalls and tricks of the trade in relation to qualitative and quantitative use of these analytical techniques within the food science field
Welcome to the Online Public Access Catalog (OPAC). This catalog provides you bibliographic information of print books available in all campus libraries of the University and provides you the facility of 2 types of searches; basic search and advance search to find the exact book or list of books you required.
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