Peter scheiberle (2 risultati)
Gas Chromatography-Olfactometry: The State of the Art (Acs Symposium Series 782)
Jane V. Leland, Peter Scheiberle, Andrea Buettner, Terry E. Acree
- Rilegato
Da: Zubal-Books, Since 1961, Cleveland, OH, U.S.A.Zubal-Books, Since 1961
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 81,87
EUR 3,96 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: Good. 219 pp., hardcover, ex library, covers slightly bowed, else text and binding clean and tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipie…nt's country.
Gas Chromatography-Olfactometry: The State of the Art (ACS Symposium Series)
Jane V. Leland; Peter Scheiberle; Andrea Buettner; Terry E. Acree
- Rilegato
- Prima edizione
Da: killarneybooks, Inagh, CLARE, Irlandakillarneybooks
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 61,05
EUR 33,70 spedizioneSpedito da Irlanda a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Very Good. 1st Edition. Hardcover, xi + 219 pages, NOT ex-library. Printed in the USA. Book is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Boards show gentle handling wear. Issued without a dust jacket. -- "Here are the latest applications and developments in the fie…ld for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching." -- Contents: Advances in Gas Chromatography-Olfactometry; Application of Gas Chromatography-Olfactometry to Flavor Creation; Characterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select); Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing; Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder; Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas; Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices; SPME and GC-AED-Olfactometry for the Detection of Trace Odorants in Essential Oils; Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry; SPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perception; Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma; Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis; Selecting Standards for Gas Chromatography-Olfactometry; Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods; Odor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effects; Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis; Author Index; Subject Index.
