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This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
- Sales Rank: #3197642 in Books
- Brand: Brand: CRC Press
- Published on: 2003-09-05
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 6.25" w x 1.00" l, 1.77 pounds
- Binding: Hardcover
- 520 pages
- Used Book in Good Condition
Review
This book provides a snapshot of the state of research in flavour science at the time of its complilation.
-Society of Dairy Technology, Vol. 59, No.1. Feb. 2006
About the Author
Kwame Akonor is Associate Professor of Political Science at Seton Hall University. He is also founding director of the New York-based African Development Institute, a non-governmental "think-tank" devoted to critical analyses of--and solutions to--the problems of development in Africa.
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