|
|
|
|
| LEADER |
04100nmm a2201129 u 4500 |
| 001 |
EB002166021 |
| 003 |
EBX01000000000000001303800 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
230607 ||| eng |
| 020 |
|
|
|a 9780841226715
|
| 050 |
|
4 |
|a TX531
|
| 100 |
1 |
|
|a Ebeler, Susan E.
|e [editor]
|
| 245 |
0 |
0 |
|a Progress in authentication of food and wine
|c Susan E. Ebeler, editor, Gary R. Takeoka, editor, Peter Winterhalter, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
|
| 260 |
|
|
|a Washington, DC
|b American Chemical Society
|c 2011, 2011
|
| 300 |
|
|
|a 389 pages
|b illustrations (some color)
|
| 505 |
0 |
|
|a Includes bibliographical references and index
|
| 653 |
|
|
|a Chemometrics / Industrial applications
|
| 653 |
|
|
|a Statistics as Topic
|
| 653 |
|
|
|a TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security / bisacsh
|
| 653 |
|
|
|a Spectrum Analysis
|
| 653 |
|
|
|a Natural products / Analysis / Methodology
|
| 653 |
|
|
|a Caffeine / Analysis
|
| 653 |
|
|
|a Oils and fats / Analysis / Methodology
|
| 653 |
|
|
|a Dietary supplements / Analysis
|
| 653 |
|
|
|a Vinegar / Analysis / Methodology
|
| 653 |
|
|
|a Fourier transform spectroscopy / Industrial applications
|
| 653 |
|
|
|a Saffron crocus / Analysis
|
| 653 |
|
|
|a Apple juice / Odor / Analysis
|
| 653 |
|
|
|a Food / Analysis
|
| 653 |
|
|
|a Odorants / analysis
|
| 653 |
|
|
|a Fruit / Quality / Analysis
|
| 653 |
|
|
|a Genetic polymorphisms
|
| 653 |
|
|
|a Panax
|
| 653 |
|
|
|a Spectroscopy, Fourier Transform Infrared
|
| 653 |
|
|
|a Morinda citrifolia / Analysis
|
| 653 |
|
|
|a Malus
|
| 653 |
|
|
|a Liquid chromatography / Industrial applications
|
| 653 |
|
|
|a Biological Products / analysis
|
| 653 |
|
|
|a Caffeine / analysis
|
| 653 |
|
|
|a Ginseng / Analysis
|
| 653 |
|
|
|a Fruit / Analysis
|
| 653 |
|
|
|a Food / Analysis / Methodology
|
| 653 |
|
|
|a Red wines / Flavor and odor / Analysis
|
| 653 |
|
|
|a Infrared spectroscopy / Industrial applications
|
| 653 |
|
|
|a Magnetic Resonance Spectroscopy
|
| 653 |
|
|
|a Wine / Analysis
|
| 653 |
|
|
|a Food Analysis / methods
|
| 653 |
|
|
|a Food Safety
|
| 653 |
|
|
|a Food Contamination / analysis
|
| 653 |
|
|
|a Fruit and Vegetable Juices
|
| 653 |
|
|
|a Morinda
|
| 653 |
|
|
|a Taste
|
| 653 |
|
|
|a Chemistry
|
| 653 |
|
|
|a Viticulture / Chemistry
|
| 653 |
|
|
|a Riesling (Wine) / Chemistry
|
| 653 |
|
|
|a Crocus
|
| 653 |
|
|
|a Mass Spectrometry
|
| 653 |
|
|
|a Flavonoids / Spectra
|
| 653 |
|
|
|a Cheese / analysis
|
| 653 |
|
|
|a Coffee drinks / Analysis
|
| 653 |
|
|
|a Pesticide residues in food / Analysis
|
| 653 |
|
|
|a Cheese / Analysis / Methodology
|
| 653 |
|
|
|a Red wines / Chemistry
|
| 653 |
|
|
|a Polymorphism, Genetic
|
| 653 |
|
|
|a Wine and wine making / Chemistry
|
| 653 |
|
|
|a Food / Quality control
|
| 653 |
|
|
|a Pesticide Residues
|
| 653 |
|
|
|a Terroir / Analysis
|
| 653 |
|
|
|a Tandem mass spectrometry / Industrial applications
|
| 653 |
|
|
|a Wine / analysis
|
| 653 |
|
|
|a Acetic Acid / analysis
|
| 653 |
|
|
|a Food / Modification / Analysis
|
| 653 |
|
|
|a Mathematics
|
| 653 |
|
|
|a Fruit juices / Odor / Analysis
|
| 653 |
|
|
|a Fruit
|
| 653 |
|
|
|a Plants / Analysis / Methodology
|
| 653 |
|
|
|a Wine
|
| 653 |
|
|
|a Dietary Supplements / analysis
|
| 653 |
|
|
|a Spectrophotometry, Infrared
|
| 653 |
|
|
|a Flavonoids
|
| 653 |
|
|
|a Chromatography, Liquid
|
| 653 |
|
|
|a Nuclear magnetic resonance spectroscopy / Industrial applications
|
| 653 |
|
|
|a Plants
|
| 653 |
|
|
|a Dietary Fats, Unsaturated
|
| 653 |
|
|
|a Food Analysis
|
| 653 |
|
|
|a Coffee
|
| 653 |
|
|
|a Food / Safety measures
|
| 700 |
1 |
|
|a Takeoka, Gary R.
|e [editor]
|
| 700 |
1 |
|
|a Winterhalter, Peter
|e [editor]
|
| 710 |
2 |
|
|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b ACS
|a ACS Symposium Series
|
| 490 |
0 |
|
|a ACS symposium series
|
| 500 |
|
|
|a Distributed in print by Oxford University Press
|
| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-2011-1081
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 664/.07
|