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...
Guardado en:
| Otros Autores: | |
|---|---|
| Formato: | Electrónico Libro electrónico |
| Lenguaje: | Inglés |
| Publicado: |
Boca Raton, Fla. :
CRC Press,
2012.
|
| Edición: | 2nd ed. |
| Materias: | |
| Acceso en línea: | https://elibro.net/ereader/ufasta/159239 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 020 | |a 9781439846742 |q (e-book) | ||
| 035 | |a (OCoLC)1441736268 | ||
| 040 | |a FINmELB |c FINmELB |d FINmELB | ||
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| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 245 | 0 | 0 | |a Flavor, fragrance, and odor analysis |h [electronic resource] / |c edited by Ray Marsili. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton, Fla. : |b CRC Press, |c 2012. | ||
| 300 | |a xi, 262 p. : |b ill. | ||
| 504 | |a Includes bibliographical references. | ||
| 520 | |a "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 pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- |c Provided by publisher. | ||
| 588 | |a Description based on metadata supplied by the publisher and other sources. | ||
| 590 | |a Electronic reproduction. Santa Fe, Arg.: elibro, 2022. Available via World Wide Web. Access may be limited to eLibro affiliated libraries. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Marsili, Ray, |d 1946- | |
| 797 | 2 | |a elibro, Corp. | |
| 856 | 4 | 0 | |u https://elibro.net/ereader/ufasta/159239 |
| 999 | |c 209133 |d 209133 | ||