Levnedsmiddelteknologi
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Handbook of Flavor Characterization
Sensory Analysis, Chemistry, and Physiology
Udgivet af Taylor & Francis Ltd
ISBN
9780367395025
Om denne bog
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies …
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367395025
EAN
9780367395025
Format
Hæftet
Sprog
Engelsk
sider
520
Undertitel
- Sensory Analysis, Chemistry, and Physiology
Produktbeskrivelse
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
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