Instrumental analysis of food, Volume 1 Recent progress

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Instrumental analysis of food, Volume 1 Recent progress

George Charalambous

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Ποια είναι η ποιότητα των ληφθέντων αρχείων;

Κατηγορίες:

Science (General)

Έτος:

1983

Εκδότης:

Elsevier Science

Γλώσσα:

english

Σελίδες:

454

ISBN 10:

0323149812

ISBN 13:

9780323149815

Αρχείο:

PDF, 6.85 MB

IPFS:

,

english, 1983

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Η μετατροπή σε βρίσκεται σε εξέλιξη

Η μετατροπή σε απέτυχε

Ίσως σας ενδιαφέρει

David Kilcast — Instrumental assessment of food sensory quality: A practical guide

Semih Otles — Handbook of food analysis instruments

Kathryn Deibler, Jeannine Delwiche — Handbook of Flavor Characterization (Food Science and Technology)

Dolf De Rovira — Front Matter

Dolf De Rovira — Front Matter

Dolf De Rovira — Front Matter

Harold Mcgee — Nose Dive

E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.) — Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

George Charalambous, Ernährungswissenschaftler Ägypten USA; American Chemical Society. Meeting — Analysis of foods and beverages: headspace techniques: (proceedings of a symposium at the 174th national meeting of the American chemical Society; Chicago - Ill., August 29-September 2, 1977)

George Charalambous, ErnaÌhrungswissenschaftler Aegypten USA; George E Inglett, Biochemiker — Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

Vicente Ferreira and Ricardo Lopez (Eds.) — Flavour Science. Proceedings from XIII Weurman Flavour Research Symposium

Vicente Ferreira; Ricardo Lopez — Flavour science: proceedings from XIII Weurman Flavour Research Symposium

Henk Maarse (Author) — Volatile Compounds in Foods and Beverages

Matteo Bordiga, Leo M. L. Nollet — Food Aroma Evolution: During Food Processing, Cooking, and Aging

David Louis Bente Wetzel and George Charalambous (Eds.) — Instrumental Methods in Food and Beverage Analysis

GEORGE CHARALAMBOUS (Eds.) — Food Science and Human Nutrition

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

Ray Marsili — Flavor, Fragrance & Odor Analysis

Kathryn Deibler, Jeannine Delwiche — Handbook of flavor chracterization

Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.) — Flavor Chemistry. Trends and Developments

Roy Teranishi, Gary R. Takeoka, and Matthias Güntert (Eds.) — Flavor Precursors. Thermal and Enzymatic Conversions

Thomas H. Parliment, Michael J. Morello, and Robert J. McGorrin (Eds.) — Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes

Cynthia J. Mussinan and Mary E. Keelan (Eds.) — Sulfur Compounds in Foods

Russell L. Rouseff and Margaret M. Leahy (Eds.) — Fruit Flavors. Biogenesis, Characterization, and Authentication

Cynthia J. Mussinan and Michael J. Morello (Eds.) — Flavor Analysis. Developments in Isolation and Characterization

Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.) — Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Andrew J. Taylor — Food Flavour Technology

Dolf A. De Rovira — Dictionary of Flavors

Daphna Havkin-Frenkel, Nativ Dudai — Biotechnology in Flavor Production, 2nd Edition

De Rovira, Dolf A — Dictionary of flavors

Bordiga, Matteo; Nollet, Leo M. L. — Food aroma evolution : during food processing, cooking and aging

Maarse, Henk — Volatile Compounds in Foods and Beverages

Daphna Havkin-Frenkel, Faith Belanger — Biotechnology in Flavor Production

Andrew J. Taylor, Robert Linforth — Food Flavour Technology, Second Edition

Ray Marsili — Flavor, Fragrance, and Odor Analysis

F. Shahidi (auth.), Fereidoon Shahidi (eds.) — Flavor of Meat and Meat Products

F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.) — Flavor Chemistry of Ethnic Foods

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