Flavor, fragrance, and odor analysis / edited by Ray Marsili.
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceut...
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| Online Access: |
Full Text (via ProQuest) |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press,
©2012.
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| Edition: | 2nd ed. |
| Subjects: |
Internet
Full Text (via ProQuest)Online
| Call Number: |
TX546 .F52 2012eb
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| TX546 .F52 2012eb | Available |