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
भाषा अंग्रेज़ी ● स्वरूप EPUB ● पेज 280 ● ISBN 9781040059920 ● संपादक Ray Marsili ● प्रकाशक Taylor & Francis Ltd ● प्रकाशित 2016 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 9373132 ● कॉपी सुरक्षा Adobe DRM
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