Fluorescence Analysis in Food

Practical experiences in the development of fluorescence analysis in an applied food research laboratory, L.Munck; principles of fluorescence spectroscopy in the assay of food products, G.G.Guilbault; fluorescence microscopy - applications in food analysis, R.G.Fulcher et al; practical applications of fluorescence image analysis, A.de Francisco and L.Munck; combined fluorescence and scanning electron microscopy - a technique for interchangeable examination of one specimen with two microscopes, A.de Francisco; fluorescence microscopy techniques in the practice of food microbiology, P.Sigsgaard; fluorescence microscopy in protoplast fusion and food crop improvement, C.H.Bornman & K-c Hsiao; detection of selected mycotoxins in foods by fluorescence, G.M.Wood P.J.Mann; fluorometric measurement of wheat germ, P.J.Barnes and K.G.Joorgensen; fluorescence analysis in fish and meat technology, S.Aa Jensen and L.Munck; fluorescence due to interactions of oxidizing lipids and proteins in meats, Z.Nakhost and M.Karel; fluorometric measurement of fats, P.J.Barnes and R.G.Fulcher; multivariate calibration of fluorescence data, B.Pedersen and H.Martens.