Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce

The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the develop

Plant volatiles—compounds emitted from plant organs to interact with the surrounding environment—play essential roles in attracting pollinators and defendin

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies avai