登入
選單
返回
Google圖書搜尋
Techniques for Analyzing Food Aroma
Ray Marsili
出版
CRC Press
, 2020-08-26
主題
Cooking / Methods / General
Health & Fitness / Aromatherapy
Technology & Engineering / Food Science / General
ISBN
1000105407
9781000105407
URL
http://books.google.com.hk/books?id=xKb5DwAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.