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＜Book＞
Techniques for analyzing food aroma
| Responsibility | edited by Ray Marsili |
|---|---|
| Series | Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra ; 79 |
| Material Type | Book |
| Publisher | New York : Marcel Dekker |
| Year | c1997 |
| Language | English |
| Size | x, 383 p. : ill. ; 24 cm |
| Abstract | A reference on food-aroma analysis, showing how to select appropriate techniques for resolving problems. Subjects include solvent extraction and distillation techniques, solid-phase microextraction fo... flavor analysis, application of multidimensional gas chromatography techniques and ion trap mass spectrometry to food aroma analysis, gas chromatography-olfactometry in food aroma analysis, and sensor array- based instruments that emulate the human nose. Includes application examples and chromatograms. For food and flavor chemists and technologists, quality engineers, sensory analysts, pharmaceutical chemists, and graduate students in food science. Annotation copyrighted by Book News, Inc., Portland, ORshow more |
Holdings
| Status | Volume | Location | Call No. | Printed | Collection Name | Barcode No. | Comments | Reserve | Copy | Automatic archive |
|---|---|---|---|---|---|---|---|---|---|---|
|
|
AGRICULTURE | 498.55/Te 13 | 1997 |
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034211996004117 |
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Bibliographic details
| Notes | Includes bibliographical references and index |
|---|---|
| Authors | Marsili, Ray, 1946- |
| Subjects | LCSH:Food -- Sensory evaluation All Subject Search |
| Classification | LCC:TX546 DC20:664/.07 |
| ID | 1000314524 |
| ISBN | 0824797884 |
| NCID | BA2934251X |
| Vol | ISBN:0824797884 |
| Created Date | 2009.09.11 |
| Modified Date | 2009.09.11 |