Cooke J R
Hum Nutr Appl Nutr. 1983 Dec;37(6):441-7.
The range of techniques available to analytical chemists is increasing steadily. Some of the recently introduced techniques are being applied to the analysis of foods in connection with the continual updating of food composition tables. These new procedures enable the analyst to provide results which give either, more information than was previously possible or, more analyses for a particular level of expenditure. The above developments and their associated problems are discussed along with some of the other problems found in the particular field of work.
