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Ray Marsili
Sensory-Directed Flavor Analysis

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Capa do Ray Marsili: Sensory-Directed Flavor Analysis (PDF)

Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr

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Formato PDF ● Páginas 288 ● ISBN 9781420017045 ● Editor Ray Marsili ● Editora CRC Press ● Publicado 2006 ● Carregável 3 vezes ● Moeda EUR ● ID 5696963 ● Proteção contra cópia Adobe DRM

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