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008 230607 ||| eng
020 |a 9780841211216 
050 4 |a TP372.5 
100 1 |a Bills, Donald D.  |e [editor] 
245 0 0 |a Characterization and measurement of flavor compounds  |c Donald D. Bills, Cynthia J. Mussinan, editors 
260 |a Washington, DC  |b American Chemical Society  |c 1985, 1985 
300 |a 196 pages  |b illustrations 
505 0 |a Includes bibliographical references and index 
653 |a Food Analysis / methods 
653 |a Taste 
653 |a Pungency (Chemical senses) 
653 |a Stereoisomerism 
653 |a Sweetness (Taste) 
653 |a High performance liquid chromatography 
653 |a Flavor / Analysis 
653 |a Gas chromatography 
653 |a Aldehydes / Analysis 
653 |a Chromatography, Gas 
653 |a Chirality 
653 |a Spectroscopy, Fourier Transform Infrared 
653 |a Tandem mass spectrometry 
653 |a Aldehydes / analysis 
653 |a Tandem Mass Spectrometry 
653 |a Fourier transform infrared spectroscopy 
653 |a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh 
653 |a Chromatography, High Pressure Liquid 
700 1 |a Mussinan, Cynthia J.  |e [editor] 
710 2 |a American Chemical Society  |b Division of Agricultural and Food Chemistry 
710 2 |a American Chemical Society  |b Meeting ( 1984, Philadelphia, Pennsylvania) 
041 0 7 |a eng  |2 ISO 639-2 
989 |b ACS  |a ACS Symposium Series 
490 0 |a ACS symposium series 
500 |a "Developed from a symposium sponsored by the Flavor Subdivision of the Division of Agricultural and Food Chemistry at the 188th Meeting of the American Chemical Society, Philadelphia, Pennsylvania, August 26-31, 1984.". - Distributed in print by Oxford University Press 
856 4 0 |u https://pubs.acs.org/doi/book/10.1021/bk-1985-0289  |x Verlag  |3 Volltext 
082 0 |a 664