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Flavor, Fragrance, and Odor Analysis

  • Format
  • E-bog, PDF
  • Engelsk
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Beskrivelse

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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Detaljer
  • SprogEngelsk
  • Sidetal280
  • Udgivelsesdato21-12-2011
  • ISBN139781439846742
  • Forlag Crc Press
  • FormatPDF

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