Flavor, Fragrance, and Odor Analysis

2nd Edition

Ray Marsili

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CRC Press
Published April 19, 2016
Reference - 280 Pages
ISBN 9780429109072 - CAT# KE77670

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Summary

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes

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