Analysis of foods and beverages : headspace techniques / edited by George Charalambous.
Contributor(s): Charalambous, George | American Chemical Society. Division of Agricultural and Food Chemistry.Material type: BookPublisher: New York : Academic Press, 1978Description: xiv, 394 p. : ill. ; 24 cm.ISBN: 0121690504.Call number: 664.07 CHA Subject(s): Food -- Analysis -- Congresses | Flavor -- Congresses | Beverages -- Analysis -- Congresses | Gas chromatography -- Congresses | Mouth breathing -- Analysis -- CongressesOnline resources: Click here to access online
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|Books||BSTI Textbook (FL2)||664.07 CHA (Browse shelf)||1||Available||1000008984|
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|664.07 BIOt Biotechnology in flavor production /||664.07 BOU Food texture and viscosity : concept and measurement /||664.07 BOU 2nd ed. Food texture and viscosity : concept and measurement /||664.07 CHA Analysis of foods and beverages : headspace techniques /||664.07 CHAl Challenges in taste chemistry and biology /||664.07 CHEm Chemical deterioration and physical instability of food and beverages /||664.07 CLO Clostridium botulinum : ecology and control in food /|
Proceedings of a symposium organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at the 174th national meeting, Chicago, Aug. 29-Sept. 2, 1977.
Includes bibliographical references and index.