Ray Marsili – författare
Visar alla böcker från författaren Ray Marsili. Handla med fri frakt och snabb leverans.
12 produkter
Sensory-Directed Flavor Analysis
Av Ray Marsili
Häftad, 2019
1046 kr
Lägg i varukorg
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily …
Techniques for Analyzing Food Aroma
Av Ray Marsili
Häftad, 2019
1046 kr
Lägg i varukorg
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of …
Techniques for Analyzing Food Aroma
Av Ray Marsili
Inbunden, 1996
4619 kr
Lägg i varukorg
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of …
Techniques for Analyzing Food Aroma
Av Ray Marsili
E-bok, 2020
1191 kr
Lägg i varukorg
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of …
Techniques for Analyzing Food Aroma
Av Ray Marsili
E-bok, 2020
1230 kr
Lägg i varukorg
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of …
Flavor, Fragrance, and Odor Analysis
Av Ray Marsili
E-bok, 2016
1714 kr
Lägg i varukorg
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor …
Sensory-Directed Flavor Analysis
Av Ray Marsili
E-bok, 2006
1203 kr
Lägg i varukorg
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean …
Flavor, Fragrance, and Odor Analysis
Av Ray Marsili
Häftad, 2016
1456 kr
Lägg i varukorg
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor …
Sensory-Directed Flavor Analysis
Av Ray Marsili
E-bok, 2006
1230 kr
Lägg i varukorg
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean …
Flavor, Fragrance, and Odor Analysis
Av Ray Marsili
Inbunden, 2011
4253 kr
Lägg i varukorg
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor …
Flavor, Fragrance, and Odor Analysis
Av Ray Marsili
E-bok, 2016
1677 kr
Lägg i varukorg
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor …
Sensory-Directed Flavor Analysis
Av Ray Marsili
Inbunden, 2006
4253 kr
Lägg i varukorg
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily …
