Flavor analysis: developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Soc.
1998
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
705 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 389 S. zahlr. graph. Darst. |
| ISBN: | 0841235783 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV012342244 | ||
| 003 | DE-604 | ||
| 005 | 19990920 | ||
| 007 | t | ||
| 008 | 990108s1998 d||| |||| 10||| eng d | ||
| 020 | |a 0841235783 |9 0-8412-3578-3 | ||
| 035 | |a (OCoLC)231767209 | ||
| 035 | |a (DE-599)BVBBV012342244 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-M49 |a DE-83 | ||
| 082 | 0 | |a 664.07 | |
| 084 | |a CHE 513f |2 stub | ||
| 084 | |a CHE 505f |2 stub | ||
| 245 | 1 | 0 | |a Flavor analysis |b developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 |c Cynthia J. Mussinan, ed. ... |
| 264 | 1 | |a Washington, DC |b American Chemical Soc. |c 1998 | |
| 300 | |a XII, 389 S. |b zahlr. graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 705 | |
| 650 | 0 | 7 | |a Aroma |0 (DE-588)4137070-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelindustrie |0 (DE-588)4034889-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Chemische Analyse |0 (DE-588)4009840-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Geschmack |0 (DE-588)4157026-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Isolierung |g Chemie |0 (DE-588)4122223-4 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1996 |z Las Vegas Nev. |2 gnd-content | |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1997 |z Las Vegas Nev. |2 gnd-content | |
| 689 | 0 | 0 | |a Geschmack |0 (DE-588)4157026-1 |D s |
| 689 | 0 | 1 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 0 | 2 | |a Chemische Analyse |0 (DE-588)4009840-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Geschmack |0 (DE-588)4157026-1 |D s |
| 689 | 1 | 1 | |a Lebensmittelindustrie |0 (DE-588)4034889-1 |D s |
| 689 | 1 | 2 | |a Isolierung |g Chemie |0 (DE-588)4122223-4 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 2 | 1 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 2 | 2 | |a Chemische Analyse |0 (DE-588)4009840-0 |D s |
| 689 | 2 | |5 DE-604 | |
| 689 | 3 | 0 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 3 | 1 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 3 | 2 | |a Isolierung |g Chemie |0 (DE-588)4122223-4 |D s |
| 689 | 3 | |5 DE-604 | |
| 689 | 4 | 0 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 4 | 1 | |a Chemische Analyse |0 (DE-588)4009840-0 |D s |
| 689 | 4 | |5 DE-604 | |
| 689 | 5 | 0 | |a Aroma |0 (DE-588)4137070-3 |D s |
| 689 | 5 | 1 | |a Isolierung |g Chemie |0 (DE-588)4122223-4 |D s |
| 689 | 5 | |5 DE-604 | |
| 700 | 1 | |a Mussinan, Cynthia J. |e Sonstige |4 oth | |
| 830 | 0 | |a American Chemical Society: ACS symposium series |v 705 |w (DE-604)BV000003091 |9 705 | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008367771&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-008367771 | ||
Datensatz im Suchindex
| _version_ | 1804126967691214849 |
|---|---|
| adam_text | Contents
Preface
................................................................................................................................xi
1.
Challenges
in Flavor Chemistry: An Overview
..................................................1
Roy Teranishi
Isolation Techniques
2.
Applications of
a Microextraction
Class Separation Technique to the
Analysis of Complex Flavor Mixtures
..................................................................8
Thomas H.
Pariiment
3.
Evaluation of Purge-and-Trap Parameters: Optimization Using a
Statistical Design
..................................................................................................22
Mathias
К.
Sucan, Cathryn Fritz-Jung, and Joan
Bailam
4.
The Importance of the Vacuum Headspace Method for the Analysis
of Fruit Flavors
....................................................................................................38
Matthias Giintert, Gerhard
Krammer, Horst
Sommer,
and
Peter
Werkhoff
5.
Relationship Between Aroma Compounds Partitioning Constants and
Release During Microwave Heating
...................................................................61
Deborah D. Roberts and Philippe
Pollién
6.
Extraction by Headspace Trapping onto
Тепах
of Novel Thiazoles and
3-Thiazolines in Cooked Beef.
.............................................................................69
J. Stephen Elmore and Donald S. Mottram
7.
Extraction of Thiol and Disulfide Aroma Compounds from Food
Systems
..................................................................................................................78
Donald S. Mottram, Ian
С. С.
Nobrega, and Andrew T. Dodson
8.
Isolation of Flavor Compounds from Protein Material
...................................85
O. E. Mills and A. J. Broome
9.
Sampling Carbonyl Compounds with Solid Phase
Microextraction
Utilizing
On-Fiber Derivatization
......................................................................92
Perry
A. Martos
and
Janusz Pawliszyn
vii
10.
Comparison of Volatile Analysis of Lipid-Containing and Meat
Matrices by Solid Phase Micro- and Supercritical Fluid-Extraction
...........107
Janet M. Snyder, Jerry W. King, and Zhouyao Zhang
11.
Thermo Desorption as Sample Preparation Technique for Food and
Flavor Analysis by Gas Chromatography
....................................................116
M. Rothaupt
Analytical Characterization
12.
Analysis of Volatile
Maillard
Reaction Products by Different Methods
......124
K. Eichner, M. Lange-Aperdannier, and U.
Vossmann
13.
γ-
and
ô-Thiolactones: An
Interesting Class of Sulfur- Containing
Flavor Compounds
.............................................................................................141
Karl-Heinz Engel, Irmgard
Roling, and
Hans-Georg Schmarr
14.
Analysis of Thermal Degradation Products of Allyl Isothiocyanate
and Phenethyl Isothiocyanate
...........................................................................152
Chung-Wen Chen, Robert T. Rosen, and Chi-Tang Ho
15.
Biosynthesis of Optically Active
Ô-Decalactone
and
б-
Jasmin Lactone
by 13-Lipoxygenase Pathways in the Yeast Sporobolomyces odorus
.............167
R. Tressl, L.-A.
Garbe,
T.
Haffner,
and
H.
Lange
16. Application
of Countercurrent
Chromatography
to the Analysis of
Aroma Precursors in Rose Flowers
..................................................................181
Peter
Winterhalter, Holger Knapp, Markus Straubinger,
Selenia
Fornari, and Naohara Watanabe
17.
Mass Spectrometry of the
Acetal
Derivatives
of Selected Generally
Recognized as Safe Listed Aldehydes with
Ethanol,
1,2-Propylene
Glycol
and Glycerol
...........................................................................................193
Keith Woelfel and Thomas G.
Hartman
18.
Comparison of HPLC and GC-MS Analysis of
Furans
and
Furanones in Citrus Juices
................................................................................211
R. Rouseff, K. Goodner, H. Nordby, and M. Nairn
19.
Application of Microwave-Assisted Process and Py-GC-MS to the
Analysis of
Maillard
Reaction Products
..........................................................223
V. A. Yaylayan and A. Keyhani
viii
20.
Characterization of Coumarin and Psoralen Levels in California and
Arizona Citrus Oils
............................................................................................233
Valerie L. Barrett and Denny B. Nelson
21.
Profiling of Bioactive and Flavor-Active Natural Products by Liquid
Chromatography-Atmospheric Pressure Chemical Ionization Mass
Spectrometry
......................................................................................................239
Kenneth J. Strassburger
22.
Quantification of Impact
Odorants
in Food by Isotope Dilution Assay:
Strength and Limitations
..................................................................................250
Christian
Milo
and
Imre
Blank
23.
Carbon Isotope Composition of Selected Flavoring Compounds
for the Determination of Natural Origin by Gas Chromatography/
Isotope Ratio Mass Spectrometer
.....................................................................260
R. A. Culp, J. M. Legato, and E.
Otero
Sensory Characterization
24.
Validation of Gas Chromatography Olfactometry Results for Gala
Apples by Evaluation of Aroma-Active Compound Mixtures
.......................290
Anne Plotto, James P. Mattheis, David S.
Lundahl,
and
Mina
R. McDaniel
25.
Chemical and Sensory Analysis of Off-Flavors in Citrus Products
..............303
M. Nairn,
R. L.
Rouseff,
U. Zehavi, O.
Schutz,
and
E. Halvera-Toledo
26.
Characterization of Key
Odorants
in Dry-Heated Cysteine-
Carbohydrate Mixtures: Comparison with Aqueous Reaction Systems
.....320
P.
Schieberle
and T.
Hofmann
27.
Aroma Profile of the Australian Truffle-Like Fungus
Mesophellia
glauca
.............................................................................................331
S.
Millington,
D.
N.
Leach,
S. G. Wyllie, and A. W. Claridge
28.
Analysis of
Aroma-
Active
Components of Light-Activated Milk
.................343
Keith R. Cadwallade r and Cameron L. Howard
29.
High Resolution Gas Chromatography-Selective
Odorant
Measurement by Multisensor Array
-А
Useful Technique To Develop
Tailor-Made Chemosensor Arrays for Food Flavor Analysis
.......................359
P.
Schieberle,
T.
Hofmann,
D.
Kohl,
C. Krummel, L.
Heinert,
J.
Bock, and M. Traxler
їх
Indexes
Author Index
..................................................................................................................375
Subject
Index..................................................................................................................376
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV012342244 |
| classification_tum | CHE 513f CHE 505f |
| ctrlnum | (OCoLC)231767209 (DE-599)BVBBV012342244 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03038nam a2200685 cb4500</leader><controlfield tag="001">BV012342244</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">19990920 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">990108s1998 d||| |||| 10||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0841235783</subfield><subfield code="9">0-8412-3578-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)231767209</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV012342244</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-M49</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.07</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 513f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 505f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Flavor analysis</subfield><subfield code="b">developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997</subfield><subfield code="c">Cynthia J. Mussinan, ed. ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Washington, DC</subfield><subfield code="b">American Chemical Soc.</subfield><subfield code="c">1998</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XII, 389 S.</subfield><subfield code="b">zahlr. graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">American Chemical Society: ACS symposium series</subfield><subfield code="v">705</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelindustrie</subfield><subfield code="0">(DE-588)4034889-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Chemische Analyse</subfield><subfield code="0">(DE-588)4009840-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Geschmack</subfield><subfield code="0">(DE-588)4157026-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Isolierung</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4122223-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="y">1996</subfield><subfield code="z">Las Vegas Nev.</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="y">1997</subfield><subfield code="z">Las Vegas Nev.</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Geschmack</subfield><subfield code="0">(DE-588)4157026-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Chemische Analyse</subfield><subfield code="0">(DE-588)4009840-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Geschmack</subfield><subfield code="0">(DE-588)4157026-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Lebensmittelindustrie</subfield><subfield code="0">(DE-588)4034889-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="2"><subfield code="a">Isolierung</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4122223-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="2"><subfield code="a">Chemische Analyse</subfield><subfield code="0">(DE-588)4009840-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="3" ind2="0"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="3" ind2="1"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="3" ind2="2"><subfield code="a">Isolierung</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4122223-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="3" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="4" ind2="0"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="4" ind2="1"><subfield code="a">Chemische Analyse</subfield><subfield code="0">(DE-588)4009840-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="4" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="5" ind2="0"><subfield code="a">Aroma</subfield><subfield code="0">(DE-588)4137070-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="5" ind2="1"><subfield code="a">Isolierung</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4122223-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="5" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mussinan, Cynthia J.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">American Chemical Society: ACS symposium series</subfield><subfield code="v">705</subfield><subfield code="w">(DE-604)BV000003091</subfield><subfield code="9">705</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung TU Muenchen</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008367771&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-008367771</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift 1996 Las Vegas Nev. gnd-content (DE-588)1071861417 Konferenzschrift 1997 Las Vegas Nev. gnd-content |
| genre_facet | Konferenzschrift 1996 Las Vegas Nev. Konferenzschrift 1997 Las Vegas Nev. |
| id | DE-604.BV012342244 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:25:52Z |
| institution | BVB |
| isbn | 0841235783 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008367771 |
| oclc_num | 231767209 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-83 |
| physical | XII, 389 S. zahlr. graph. Darst. |
| publishDate | 1998 |
| publishDateSearch | 1998 |
| publishDateSort | 1998 |
| publisher | American Chemical Soc. |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 Cynthia J. Mussinan, ed. ... Washington, DC American Chemical Soc. 1998 XII, 389 S. zahlr. graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 705 Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Geschmack (DE-588)4157026-1 gnd rswk-swf Isolierung Chemie (DE-588)4122223-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1996 Las Vegas Nev. gnd-content (DE-588)1071861417 Konferenzschrift 1997 Las Vegas Nev. gnd-content Geschmack (DE-588)4157026-1 s Lebensmittelchemie (DE-588)4034873-8 s Chemische Analyse (DE-588)4009840-0 s DE-604 Lebensmittelindustrie (DE-588)4034889-1 s Isolierung Chemie (DE-588)4122223-4 s Aroma (DE-588)4137070-3 s Mussinan, Cynthia J. Sonstige oth American Chemical Society: ACS symposium series 705 (DE-604)BV000003091 705 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008367771&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 American Chemical Society: ACS symposium series Aroma (DE-588)4137070-3 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Geschmack (DE-588)4157026-1 gnd Isolierung Chemie (DE-588)4122223-4 gnd |
| subject_GND | (DE-588)4137070-3 (DE-588)4034889-1 (DE-588)4009840-0 (DE-588)4034873-8 (DE-588)4157026-1 (DE-588)4122223-4 (DE-588)1071861417 |
| title | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 |
| title_auth | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 |
| title_exact_search | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 |
| title_full | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 Cynthia J. Mussinan, ed. ... |
| title_fullStr | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 Cynthia J. Mussinan, ed. ... |
| title_full_unstemmed | Flavor analysis developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 Cynthia J. Mussinan, ed. ... |
| title_short | Flavor analysis |
| title_sort | flavor analysis developments in isolation and characterization developed from a symposium sponsored by the division of agricultural and food chemistry at the 214th national meeting of the american chemical society las vegas nevada september 7 11 1997 |
| title_sub | developments in isolation and characterization ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7 - 11, 1997 |
| topic | Aroma (DE-588)4137070-3 gnd Lebensmittelindustrie (DE-588)4034889-1 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Geschmack (DE-588)4157026-1 gnd Isolierung Chemie (DE-588)4122223-4 gnd |
| topic_facet | Aroma Lebensmittelindustrie Chemische Analyse Lebensmittelchemie Geschmack Isolierung Chemie Konferenzschrift 1996 Las Vegas Nev. Konferenzschrift 1997 Las Vegas Nev. |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008367771&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003091 |
| work_keys_str_mv | AT mussinancynthiaj flavoranalysisdevelopmentsinisolationandcharacterizationdevelopedfromasymposiumsponsoredbythedivisionofagriculturalandfoodchemistryatthe214thnationalmeetingoftheamericanchemicalsocietylasvegasnevadaseptember7111997 |