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Innovation in food safety and regulation
date:Jan 19, 2016
multi-dimentional chromatography. Other sophisticated techniques used in food analysis are High Performance Liquid Chromatography (HPLC), Supercritical Fluid Chromatography (SFC) where supercritical carbon dioxide is the mobile phase and GC or LC detector is used. Spectroscopic techniques based on Ultraviolet (UV), Visible (Vis), infrared (IR), nuclear magnetic resourance (NMR), Atomic Absorption and Atomic Emission (AAS) are used (Hayward, 2005 and Tunick, 2005).

Conclusions
Food safety is a

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