Techniques for Analyzing Food Aroma
Author | : Ray Marsili |
Publisher | : CRC Press |
Total Pages | : 404 |
Release | : 2020-08-26 |
Genre | : Cooking |
ISBN | : 1000148610 |
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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.