PENGEMBANGAN DAN VALIDASI METODE PENENTUAN KADAR AKRILAMIDA PADA MINUMAN KOPI CAIR MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI (KCKT)
Acrylamide is a chemical contaminant can be formed due to heating process of common foods such as roasting process of coffee bean. The aim of this research was to obtain a valid analytical method for determination of acrylamide in caffee-containing beverages by means of HPLC. An isocratic HPLC sys...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/40439 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |