Techniques for Analyzing Food Aroma

Ray Marsili " Techniques for Analyzing Food Aroma" CRC | 1996-11-05 | ISBN: 0824797884 | 400 pages | PDF | 3 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.


Pass to download: kiemnghiemthucphamblog