@article{906737,
      recid = {906737},
      author = {Marsili, Ray,},
      title = {Flavor, fragrance, and odor analysis [electronic resource]  /},
      publisher = {CRC Press,},
      address = {Boca Raton, Fla. :},
      pages = {xi, 262 p. :},
      year = {2012},
      abstract = {"Emphasizing SBSE techniques alongside advances in mass  spectrometry, sample preparation, gas chromatography  (GC)-olfactometry, and electronic-nose technology, this new  edition discusses the significant advantage of these  methods for flavor and odor studies in the food, cosmetic,  and pharmaceutical industries. Written from a practical,  problem-solving perspective, it discusses the chemical  structures of key flavor and fragrance compounds, contains  numerous examples and chromatograms, and emphasizes novel  solid-phase micro extraction procedures. It also presents  important updates on GC-olfactometry as a tool for studying  flavor synergy effects"--},
      url = {http://library.usi.edu/record/906737},
}