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Evaluation of Melamine Analysis in Flavor Raw Materials using GC-MS Versus LC-MS-MS

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.

Publication details

https://doi.org/10.1039/9781849737685-00019
Print publication date
13 Mar 2013
Copyright year
2013
Print ISBN
978-1-84973-644-2
PDF eISBN
978-1-84973-768-5
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