Food Flavor and Chemistry

Food Flavor and Chemistry

4.11 - 1251 ratings - Source

This book provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.After equilibration for 30 min at 35AdC, in a thermostatic bath, a SPME (solid phase microextraction) manual holder ... into a HP 6890 gas chromatograph (Hewlett- Packard, Palo Alto, CA) equipped with a HP- 5 MS capillary column (30 m x 0.25 anbsp;...

Title:Food Flavor and Chemistry
Author:Arthur M. Spanier
Publisher: - 2005-01-01


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