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Soy for the Last Minute Chef (Spiral-bound)
Published by Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Language: English
Paperback. Condition: New. New/Old Bookstore Stock. Minor Retail Shelf Wear. 100% Satisfaction Guarantee.
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Soy for the Last Minute Chef
Published by Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Language: English
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Freshness and Shelf Life of Foods (ACS Symposium Series (No. 836))
Published by American Chemical Society, 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Language: English
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. some shelfwear/edgewear but still NICE! - may have remainder mark or previous owner's name Standard-sized.
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Freshness and Shelf Life of Foods
Published by Amer Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Language: English
Seller: P.C. Schmidt, Bookseller, Kettering, OH, U.S.A.
Seller rating 4 out of 5 stars
First Edition
Hardcover. Condition: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".
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Freshness and Shelf Life of Foods
Published by Amer Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Language: English
Seller: P.C. Schmidt, Bookseller, Kettering, OH, U.S.A.
Seller rating 4 out of 5 stars
First Edition
Hardcover. Condition: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".
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FLAVOR OF DAIRY PRODUCTS
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Flavor of Dairy Products (ACS Symposium)
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
US$ 109.38
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Add to basketBrand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
US$ 98.22
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Add to basketCondition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, and may have sticker on cover, 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.
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Flavor of Dairy Products (ACS Symposium)
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 97.85
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US$ 115.77
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Condition: New. SUPER FAST SHIPPING.
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Condition: New. SUPER FAST SHIPPING.
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US$ 116.06
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US$ 116.44
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Headspace analysis of foods and flavors. Theory and practice ; [proceedings of the American Chemical Society, held August 23 - 27, 1988, in Boston, Massachusetts.
Published by New York, Kluwer Academic/Plenum Publishers, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Language: English
US$ 102.59
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Add to basketHardcover. 212 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780306465611 Sprache: Englisch Gewicht in Gramm: 1200.
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Headspace Analysis of Foods and Flavors : Theory and Practice
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 130.59
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 135.45
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Flavor of Dairy Products
Published by Oxford University Press OUP, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
Condition: New. pp. xii + 287.
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US$ 30.32
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Add to basketCondition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher.
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US$ 30.32
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Flavor of Dairy Products (Hardcover)
Published by Oxford University Press Inc, New York, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
First Edition
US$ 107.51
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Add to basketHardcover. Condition: new. Hardcover. In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products. Flavor of Dairy Products cover the evolution of dairy flavor research and presents updates information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Condition: New. pp. 228.
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Flavor of Dairy Products (Acs Symposium Series)
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Language: English
US$ 158.18
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Add to basketHardcover. Condition: Like New. Like New. book.
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Headspace Analysis of Foods and Flavors
Published by Springer US, Springer US Aug 2001, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Language: English
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
US$ 129.45
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Add to basketBuch. Condition: Neu. Neuware -Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product.This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included.'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!'¿ Aubrey Parsons, governing council member, International Union for Food Science and TechnologySpringer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 228 pp. Englisch.
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Headspace Analysis of Foods and Flavors : Theory and Practice
Published by Springer US, Springer US, 2012
ISBN 10: 1461354609 ISBN 13: 9781461354604
Language: English
US$ 133.02
Convert currencyUS$ 72.56 shipping from Germany to U.S.A.Quantity: 1 available
Add to basketTaschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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US$ 174.67
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Add to basketPaperback. Condition: Brand New. 224 pages. 9.25x6.10x0.52 inches. In Stock.
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Headspace Analysis of Foods and Flavors : Theory and Practice
Published by Springer US, Springer US, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Language: English
US$ 138.36
Convert currencyUS$ 73.49 shipping from Germany to U.S.A.Quantity: 1 available
Add to basketBuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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Headspace Analysis of Foods and Flavors : Theory and Practice
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 201.18
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Add to basketCondition: As New. Unread book in perfect condition.
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US$ 190.09
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Add to basketHardcover. Condition: Like New. Like New. book.
