Keith r cadwallader (42 risultati)
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Condizione: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Da: InventoryMasters, Nokomis, IL, U.S.A.InventoryMasters
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EUR 8,91
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Paperback. Condizione: New. New/Old Bookstore Stock. Minor Retail Shelf Wear. 100% Satisfaction Guarantee.
Lingua: Inglese
Editore: Amer Chemical Society, Washington, D.C., U.S.A., 2002
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Da: P.C. Schmidt, Bookseller, Kettering, OH, U.S.A.P.C. Schmidt, Bookseller
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Hardcover. Condizione: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".
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Da: Antiquariat Bookfarm, Löbnitz, GermaniaAntiquariat Bookfarm
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EUR 36,47
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Hardcover. Condizione: Gut. 212 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780306465611 Sprache: Englisch Gewicht in Gramm: 1200.
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 81,56
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Flavor of Dairy Products (ACS Symposium)
Cadwallader, Keith R.; Drake, Mary Anne; McGorrin, Robert J.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 87,62
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Condizione: New. In.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Headspace Analysis of Foods and Flavors : Theory and Practice
Rouseff, Russell L. (EDT); Cadwallader, Keith R. (EDT); American Chemical Society Meeting (1998 Boston, Mass.) (COR)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Headspace Analysis of Foods and Flavors : Theory and Practice
Rouseff, Russell L. (EDT); Cadwallader, Keith R. (EDT); American Chemical Society Meeting (1998 Boston, Mass.) (COR)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 132,35
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Condizione: New.
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Da: Buchpark, Trebbin, GermaniaBuchpark
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EUR 36,45
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents t…he direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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Da: Buchpark, Trebbin, GermaniaBuchpark
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EUR 36,45
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents t…he direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 230.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 228.
Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology)
Rouseff, Russell L. (Editor) / Cadwallader, Keith R. (Editor)
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 224 pages. 9.25x6.10x0.52 inches. In Stock.
Flavor of Dairy Products (Acs Symposium Series)
Cadwallader, Keith R., Drake, Mary Anne, McGorrin, Robert J.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Lingua: Inglese
Editore: Springer, Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 112,77
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents t…he direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the dire…ct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
Headspace Analysis of Foods and Flavors : Theory and Practice
Rouseff, Russell L. (EDT); Cadwallader, Keith R. (EDT); American Chemical Society Meeting (1998 Boston, Mass.) (COR)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Headspace Analysis of Foods and Flavors : Theory and Practice
Rouseff, Russell L. (EDT); Cadwallader, Keith R. (EDT); American Chemical Society Meeting (1998 Boston, Mass.) (COR)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Lingua: Inglese
Editore: Springer, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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Lingua: Inglese
Editore: Springer US Sep 2012, 2012
Serie: Libro 110 di 544 - Advances in Experimental Medicine and Biology
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analy…sis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology 228 pp. Englisch.
- Rilegato
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 106,99
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis rep…resents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology 228 pp. Englisch.
