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Ray Marsili
Flavor, Fragrance, and Odor Analysis

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Couverture du Ray Marsili: Flavor, Fragrance, and Odor Analysis (PDF)

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes

€106.80

Langue Anglais ● Format PDF ● Pages 280 ● ISBN 9781439846742 ● Éditeur Ray Marsili ● Maison d’édition CRC Press ● Publié 2016 ● Téléchargeable 6 fois ● Devise EUR ● ID 2382120 ● Protection contre la copie Adobe DRM

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