FLAVOR, FRAGRANCE, and ODOR ANALYSIS
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of ke...
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2002
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| Series: | Food, science, and technology (Marcel Dekker, Inc.)
115 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Flavor, fragrance, and odor analysis
