Ray marsili (26 Ergebnisse)

Hardcover. Zustand: Sehr gut. 2nd ed. 288 S.; Ill. Very good. Shrink wrapped. Sprache: Englisch Gewicht in Gramm: 685.

Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.…

Zustand: New.

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. In English.

Zustand: New. pp. 280.

Paperback. Zustand: Brand New. 400 pages. 9.01x5.98x0.83 inches. In Stock.

Zustand: New. 2019. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Paperback. Zustand: Brand New. reprint edition. 288 pages. 8.75x5.75x0.50 inches. In Stock.

Zustand: New. In English.

Zustand: NEW.

Zustand: New. Editor(s): Marsili, Ray. Num Pages: 280 pages, 117 black & white illustrations, 32 black & white tables. BIC Classification: PNF; TDCT. Category: (P) Professional & Vocational. Dimension: 157 x 236 x 20. Weight in Grams: 450. . 2016. 2nd Edition. paperback. . . . . Books ship from the US and Ireland.…

Zustand: New. Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, as well as over 100 technical papers for trade publications and numerous chapters for flavor chemistry and dairy chemistry books. He se.

Paperback. Zustand: Brand New. 2nd revised edition. 280 pages. 9.25x6.14x0.90 inches. In Stock.

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Gebunden. Zustand: New.

Zustand: New. In English.

Buch. Zustand: Neu. Neuware - 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 better understanding. In fact, the ability to extract, isolate, and concentrate potential flavor-important chemicals from complex food systems has surpassed the ability to understand how the chemical data relates to flavor.Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book.Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.…

Zustand: New. In English.

Hardcover. Zustand: Brand New. 2nd edition. 288 pages. 8.75x6.00x0.75 inches. In Stock.

Hardcover. Zustand: Brand New. 2nd edition. 440 pages. 9.25x6.25x0.50 inches. In Stock.

Zustand: New. Helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. This book discusses technologies and analytical methods including GC-olfactometry (GC-O) and combination GC-O and multi-dimensional GC. Editor(s): Marsili, Ray. Series: Food Science and Technology. Num Pages: 288 pages, 102 black & white illustrations, 58 black & white tables, 4 black & white halftones. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 23. Weight in Grams: 544. . 2006. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.…

Hardcover. Zustand: Brand New. 1st edition. 400 pages. 9.50x6.50x1.00 inches. In Stock.