An historical discourse delivered before the First Congregational Society in Harvard, Massachusetts, October 22, 1882
By: by Seth Chandler ; with an appendix by Samuel A. Green.
Contributors: Green, Samuel A. 1830-1918.
Publisher: George E. Littlefield
Published: 1884
Place of publication: Boston, Mass
Language: eng
Number of pages: 28
Subjects: First Congregational Church (Harvard, Mass.) -- History; Harvard (Mass.) -- Church history
Notes: Appendix (p. [24]-28) is a sketch of the early history of Harvard.
Table of contents: title: Machine generated contents note: 1. Advances in Gas Chromatography-Olfactometry1; title: A. R. Mayol and T. E. Acree; title: 2. Application of Gas Chromatography-Olfactometry; title: to Flavor Creation 1; title: Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida,; title: and Hiroshi Saeki; title: 3. Characterization of the Odor-Active Constituents; title: in Fresh and Processed Hops (variety Spalter Select)23; title: Peter Schieberle and Martin Steinhaus; title: 4. Application of a Comparative Aroma Extract; title: Dilution Analysis to Monitor Changes in Orange; title: Juice Aroma Compounds during Processing 33; title: A. Buettner and P. Schieberle; title: 5. Trace Compound Analysis for Off-Flavor; title: Characterization of Micromilled Milk Powder 46; title: Martin Preininger and Frank Ullrich; title: 6. Tequilas: Charm Analysis of Blanco, Reposado,; title: and Anejo Tequilas6 62; title: Mercedes G. L6pez and Jean Pierre Dufour; title: 7. Aroma Active Internal Standards for Gas; title: Chromatography-Olfactometry of Grapefruit Juices73; title: Russell Rouseff, Prashanthi Jella, Rusty Bazemore,; title: and Jing-jing Yang; title: 8. SPME and GC-AED-Olfactometry for the Detection; title: of Trace Odorants in Essential Oils 88; title: S. Grant Wyllie, Kerry-Ann Merry, and David N. Leach; title: 9. The Identification of Aroma Compounds in Key; title: Lime Oil Using Solid-Phase Microextraction; title: and Gas Chromatography-Olfactometry100; title: M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, and; title: D. M. Cass, Jr.; title: 10. SPME Analysis of Flavor Components in the; title: Headspace of Scotch Whiskey and Their Subsequent; title: Correlation with Sensory Perception 113; title: John Conner, Kenneth Reid, and Graeme Richardson; title: 11. Solid-Phase Microextraction Combined with Gas; title: Chromatography-Olfactometry for Analysis; title: of Cheese Aroma123; title: Jean-Pierre Dufour, P. Delbecq, and L. Perez Albela; title: 12. Aroma Extract Dilution Analysis versus; title: Aroma Extract Concentration Analysis138; title: W. Grosch, R. Kerscher, J. Kubickova, and T. Jagella; title: 13. Selecting Standards for Gas Chromatography-; title: O lfactom etry148; title: Jane E. Friedrich, Terry E. Acree, and Edward H. Lavin; title: 14. Limitations in the Use of Odor Activity Values; title: to Determine Important Odorants in Foods156; title: Val6rie Audouin, Florence Bonnet, Zata M. Vickers,; title: and Gary A. Reineccius; title: 15. Odor Intensity Measurements in Gas Chromatography-; title: Olfactometry Using Cross Modality Matching:; title: Evaluation of Training Effects172; title: G. Callement, M. Bouchet, D. Langlois, P. Eti6vant,; title: and C. Salles; title: 16. Aroma of Roasted Sesame Oil: Characterization; title: by Direct Thermal Desorption-Gas Chromatography-; title: Olfactometry and Sample Dilution Analysis 187; title: Keith R. Cadwallader and Jeong Heo; title: AuthorIndex203; title: Subject Index204.