Techniques for Analyzing Food Aroma (Food Science and Technology)
Publisher: CRC; Marcel Dekker
Published: November 5, 1996
Language: eng
Format: Hardcover
Number of pages: 383
ISBN-13: 9780824797881
Subjects: Food & beverage technology; Technology & Industrial Arts; Flavor Technology; Technology; Cooking; Food Science; Technology / Food Industry & Science; Food; Sensory evaluation
First sentence: The purpose of this chapter is to review techniques that have been published in the technical literature and developed in our laboratory for the isolation and concentration of samples prior to analysis by gas chromatography.