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Ray Marsili
Flavor, Fragrance, and Odor Analysis

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Capa do 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

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Língua Inglês ● Formato PDF ● Páginas 280 ● ISBN 9781439846742 ● Editor Ray Marsili ● Editora CRC Press ● Publicado 2016 ● Carregável 6 vezes ● Moeda EUR ● ID 2382120 ● Proteção contra cópia Adobe DRM

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