登入選單

返回Google圖書搜尋

Characterization and Measurement of Flavor Compounds

Donald D. Bills

出版	American Chemical Society, 1985
主題	Science / Life Sciences / BotanyTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	08412094489780841209442
URL	http://books.google.com.hk/books?id=x37xAAAAMAAJ&hl=&source=gbs_api

註釋

Examines the sensory, chemical, and physical methods for characterizing and measuring flavor compounds. Highlights state-of-the-art instrumental techniques and their application to studies of flavor. Also covers sensory methods as well as new methods for extracting, derivatizing, and manipulating flavor compounds.