Article
Publicly Available
Application of chemometrics
-
B. G. M. Vandeginste
Published/Copyright:
January 1, 2009
Published Online: 2009-01-01
Published in Print: 1983-01-01
© 2013 Walter de Gruyter GmbH, Berlin/Boston
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- The impact of chemometrics on microchemical analysis
- Organic mass spectrometry using the laser microprobe
- Trends in elemental analysis of organic compounds
- Microanalysis of drugs and metabolites in biological fluids
- Sampling and analysis of aerosols
- Sample treatment techniques for organic trace analysis
- Reference materials for trace analysis
- Experience with the analysis of coal
- Measurement of free calcium concentration in living cells
- Role of sample decomposition and preconcentration in elemental trace analysis
- Application of chemometrics
- Reference methods in ultra-trace analysis of milk products
- Nomenclature, symbols and units recommended for in situ microanalysis (Provisional)
- Applications of ion-selective electrodes in nonaqueous and mixed solvents
- Recommended method for the gas chromatographic profile analysis of basic N-containing aromatic components (azaarenes) in high protein foods
Articles in the same Issue
- The impact of chemometrics on microchemical analysis
- Organic mass spectrometry using the laser microprobe
- Trends in elemental analysis of organic compounds
- Microanalysis of drugs and metabolites in biological fluids
- Sampling and analysis of aerosols
- Sample treatment techniques for organic trace analysis
- Reference materials for trace analysis
- Experience with the analysis of coal
- Measurement of free calcium concentration in living cells
- Role of sample decomposition and preconcentration in elemental trace analysis
- Application of chemometrics
- Reference methods in ultra-trace analysis of milk products
- Nomenclature, symbols and units recommended for in situ microanalysis (Provisional)
- Applications of ion-selective electrodes in nonaqueous and mixed solvents
- Recommended method for the gas chromatographic profile analysis of basic N-containing aromatic components (azaarenes) in high protein foods