Flavor, fragrance, and odor analysis / edited by Ray Marsili.
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceut...
Saved in:
: | |
---|---|
TeilnehmendeR: | |
Year of Publication: | 2012 |
Edition: | 2nd ed. |
Language: | English |
Online Access: | |
Physical Description: | xi, 262 p. :; ill. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Molecular gastronomy : exploring the science of flavor / / Herve This ; translated by M.B. DeBevoise.
by: This, Herve.
Published: (c2006.) -
Quantitative sensory analysis : psychophysics, models and intelligent design / / Harry T. Lawless.
by: Lawless, Harry T.
Published: (c2013.) -
Sensory food preferences : : an analysis of consumer behaviour using organic food as an example / / presented by Sarah Hemmerling.
by: Hemmerling, Sarah,
Published: (2014.) -
Sensory and consumer research in food product design and development / Howard R. Moskowitz, Jacqueline H. Beckley, Anna V.A. Resurreccion.
by: Moskowitz, Howard R.
Published: (2012.) -
The Science of the Oven / / Hervé This.
by: This, Hervé,
Published: ([2009])