Techniques for Analyzing Food Aroma

1st Edition

Ray Marsili

CRC Press
Published September 5, 2019
Reference - 400 Pages
ISBN 9780367401160 - CAT# K449652

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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.


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