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Techniques for Analyzing Food Aroma

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Covers the most important methods and recent developments in food-aroma analysis. Discusses the problem-solving capabilities of analytical methods for food flavors and aromas-showing how to select appropriate techniques for resolving the problems of major food trends. Includes-for the first time-a thorough treatment of off-flavor and malodor analyses and new polymer sensor array instruments.

Author(s): Ray Marsili
Series: Food science and technology 79
Edition: 1
Publisher: Marcel Dekker
Year: 1997

Language: English
Pages: 444
City: New York