keith cadwallader (53 resultados)

Paperback. Condición: New. New/Old Bookstore Stock. Minor Retail Shelf Wear. 100% Satisfaction Guarantee.

Condición: As New. Like New condition. A near perfect copy that may have very minor cosmetic defects.

Condición: 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.

Hardcover. Condición: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".

Hardcover. Condición: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".

Hardcover. Condición: Good. some shelfwear/edgewear but still NICE! - may have remainder mark or previous owner's name Standard-sized.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.

Condición: New. In.

Condición: New.

Condición: New.

Condición: New.

Hardcover. Condición: new. Hardcover. 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condición: new. Paperback. 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 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: New. In.

Condición: New. In.

Hardcover. 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.

Condición: New.

Condición: New. pp. xii + 287.

Condición: New. pp. 230.

Condición: New. pp. 228.

Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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.

Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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.

Hardcover. Condición: Like New. Like New. book.

Paperback. Condición: Brand New. 224 pages. 9.25x6.10x0.52 inches. In Stock.

Buch. Condición: 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.

Taschenbuch. Condición: 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.

Buch. Condición: 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.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Like New. Like New. book.