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OverviewHere are the latest applications and developments in the field for food and flavour chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavour creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavour problems, a new approach called aroma extract concentration analysis, and techniques for improving odour intensity estimates by cross modality matching. Full Product DetailsAuthor: Jane V. Leland (Technology Principal, Kraft Foods) , Peter Scheiberle (Director at the Institute for Food Chemistry, Director at the Institute for Food Chemistry, Technical University of Munich) , Andrea Buettner (Research Scientist, Research Scientist, Deutsche Forschungsanstalt für Lebensmittelchemie) , Terry Acree (Professor, Professor, Cornell University)Publisher: American Chemical Society Imprint: American Chemical Society Volume: 782 Dimensions: Width: 15.60cm , Height: 1.70cm , Length: 23.70cm Weight: 0.490kg ISBN: 9780841237131ISBN 10: 0841237131 Pages: 240 Publication Date: 03 May 2001 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: No Longer Our Product Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |