000			02309nam a22004815i 4500
001			978-3-642-01656-1
003			DE-He213
005			20140220084522.0
007			cr nn 008mamaa
008			100316s2010 gw | s |||| 0|eng d
020			_a9783642016561 _9978-3-642-01656-1
024	7		_a10.1007/978-3-642-01656-1 _2doi
050		4	_aQD71-142
072		7	_aPNF _2bicssc
072		7	_aSCI013010 _2bisacsh
082	0	4	_a543 _223
100	1		_aCserháti, Tibor. _eauthor.
245	1	0	_aChromatography of Aroma Compounds and Fragrances _h[electronic resource] / _cby Tibor Cserháti.
264		1	_aBerlin, Heidelberg : _bSpringer Berlin Heidelberg : _bImprint: Springer, _c2010.
300			_aXII, 392p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aChromatography of Aroma Substances and Fragrances -- Food and Food Products -- Essential Oils -- Biological Effect -- Environmental Pollution.
520			_aAroma compounds and fragrances play a decisive role in the determination of the quality and marketability of a wide variety of merchandises such as foods and food products, cosmetics, pharmaceutical preparations, etc. The exact knowledge of the composition of these compounds and the contribution of the individual components to the overall acceptability of the product is of paramount importance not only for scientific research but also for the large-scale industrial production. The book is a new milestone in this rapidly developing field including both theoretical and applied research as well as industrial applications.
650		0	_aChemistry.
650		0	_aAnalytical biochemistry.
650		0	_aBiotechnology.
650		0	_aFood science.
650		0	_aChemical engineering.
650	1	4	_aChemistry.
650	2	4	_aAnalytical Chemistry.
650	2	4	_aFood Science.
650	2	4	_aIndustrial Chemistry/Chemical Engineering.
650	2	4	_aBiotechnology.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783642016554
856	4	0	_uhttp://dx.doi.org/10.1007/978-3-642-01656-1
912			_aZDB-2-CMS
999			_c111368 _d111368