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 / GeneralHealth & Fitness / AromatherapyTechnology & Engineering / Food Science / General
ISBN10001054079781000105407
URLhttp://books.google.com.hk/books?id=xKb5DwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
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.