| LEADER 00000nam 2200000uu 4500 |
| 001 13399108850 |
| 003 ULIBM |
| 008 140424s||||||||th 000 0 tha d |
| 020 9781439846735
|
| 099 ^aES 61
|
| 245 00 Flavor, fragrance, and odor analysis /^cedited by RayMarsili
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| 250 2nd ed.
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| 260 Boca Raton, FL :^bCRC Press,^cc2012
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| 300 xi, 268 p. :^bill. ;^c24 cm
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| 504 Includes bibliographical references and index
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| 505 0 Sequential stir bar sorptive extraction / Nobuo Ochiai --Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai -- Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analysis: acylation of phenolic compounds / Ray Marsili -- Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili -- The olfactometric analysis of milk volatiles with a novel gas chromtography-based method: a case study in synergistic perception of aroma compunds / Yvette Naude and Egmont R. Rohwer -- Characterizing aroma-active volatile compunds oftropical fruits / Patricio R. Lozano -- On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III -- Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick -- Character-impact flavor and off-flavorcompounds in foods / Robert J. McGorrin
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| 650 0 Food^xSensory evaluation
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| 999 ^aนิตยา นารีจันทร์
|
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