Flavor, fragrance and odor analysis

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Flavor, fragrance and odor analysis

"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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Bibliographic Details
Main Author:	Marsili, Ray , 1946- (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press , c2012
Edition:	2nd ed
Subjects:	Food > Sensory evaluation

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