Techniques for Analyzing Food Aroma

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Techniques for Analyzing Food Aroma

Techniques for Analyzing Food Aroma

Name: Techniques for Analyzing Food Aroma
ISBN: 9780824797881

Ray Marsili

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Covers the most important methods and recent developments in food-aroma analysis. Discusses the problem-solving capabilities of analytical methods for food flavors and aromas-showing how to select appropriate techniques for resolving the problems of major food trends. Includes-for the first time-a thorough treatment of off-flavor and malodor analyses and new polymer sensor array instruments.

類別:

Medicine

年:

1997

版本:

出版商:

Marcel Dekker

語言:

english

頁數:

444

ISBN 10: