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Handbook of Flavor Characterization

Sensory Analysis, Chemistry, and Physiology

Handbook of Flavor Characterization by Kathryn D. Deibler
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This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
CRC Press; September 2003
515 pages; ISBN 9780203912812
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Title: Handbook of Flavor Characterization
Author: Kathryn D. Deibler; Jeannine Delwiche