Ray Marsili, "Techniques for Analyzing Food Aroma: Food Aroma"
English | 1997 | pages: 400 | ISBN: 0367401169 | PDF | 18,2 mb
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.
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