Flavor, fragrance, and odor analysis /

"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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Marsili, Ray, 1946-
Format: Electronic eBook
Language:Inglés
Published: Boca Raton, FL : CRC Press, ©2012.
Edition:2nd ed.
Subjects:
Food > Sensory evaluation.
Aliments > Analyse sensorielle.
SCIENCE > Chemistry > Analytic.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Sensory evaluation
Llibres electrònics.
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