Analysis of Taste and Aroma: Molecular Methods of Plant Analysis, cartea 21
Editat de John F. Jackson, H.F. Linskensen Limba Engleză Hardback – 23 oct 2001
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 938.49 lei 6-8 săpt. | |
Springer Berlin, Heidelberg – 19 oct 2010 | 938.49 lei 6-8 săpt. | |
Hardback (1) | 950.33 lei 6-8 săpt. | |
Springer Berlin, Heidelberg – 23 oct 2001 | 950.33 lei 6-8 săpt. |
Din seria Molecular Methods of Plant Analysis
- 15% Preț: 649.54 lei
- 15% Preț: 648.42 lei
- 15% Preț: 643.16 lei
- 18% Preț: 896.84 lei
- 18% Preț: 1228.77 lei
- 15% Preț: 642.36 lei
- 15% Preț: 638.57 lei
- 15% Preț: 636.12 lei
- 15% Preț: 637.13 lei
- 15% Preț: 634.68 lei
- 18% Preț: 950.33 lei
- 15% Preț: 637.93 lei
- 18% Preț: 947.50 lei
- 18% Preț: 1219.01 lei
- 18% Preț: 1219.31 lei
- 15% Preț: 643.99 lei
- 15% Preț: 641.71 lei
- 15% Preț: 641.03 lei
- 15% Preț: 648.24 lei
- 15% Preț: 645.60 lei
- Preț: 399.67 lei
- 15% Preț: 647.08 lei
Preț: 950.33 lei
Preț vechi: 1158.95 lei
-18% Nou
Puncte Express: 1425
Preț estimativ în valută:
181.93€ • 187.20$ • 153.36£
181.93€ • 187.20$ • 153.36£
Carte tipărită la comandă
Livrare economică 01-15 martie
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9783540417538
ISBN-10: 3540417532
Pagini: 292
Ilustrații: XIII, 269 p.
Dimensiuni: 155 x 235 x 21 mm
Greutate: 0.59 kg
Ediția:2002
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Molecular Methods of Plant Analysis
Locul publicării:Berlin, Heidelberg, Germany
ISBN-10: 3540417532
Pagini: 292
Ilustrații: XIII, 269 p.
Dimensiuni: 155 x 235 x 21 mm
Greutate: 0.59 kg
Ediția:2002
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Molecular Methods of Plant Analysis
Locul publicării:Berlin, Heidelberg, Germany
Public țintă
ResearchCuprins
1 Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products.- 2 Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation.- 3 Testing for Taste and Flavour of Beer.- 4 Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants.- 5 Hop Aroma Extraction and Analysis.- 6 Olfactometry and Aroma Extract Dilution Analysis of Wines.- 7 Analysis of Volatile Components of Citrus Fruit Essential Oils.- 8 Aroma Volatiles in Fruits in Which Ethylene Production Is Depressed by Antisense Technology.- 9 Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroantennography.- 10 Analysis of Rhythmic Emission of Volatile Compounds of Rose Flowers.- 11 Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method.- 12 Solid Phase Microextraction Application in GC/Olfactometry Dilution Analysis.- 13 RNA Gel Blot Analysis to Determine Gene Expression of Floral Scents.
Caracteristici
Enables the reader to acquire up-to-date knowledge of the application of molecular biology to the analysis of taste and aroma of plant matter Includes supplementary material: sn.pub/extras