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Michael J Morello (159 results)
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Paperback. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Condition: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
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paperback. Condition: Very Good. Publisher overstock. May have remainder mark / minor shelfwear. 99% of orders arrive in 4-10 days. Discounted shipping on multiple books.
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Hardcover. 492 S. Ehem. Bibliotheksexemplar mit Bib.-Signatur und Stempel in GUTEM Zustand. Kaum Gebrauchsspuren. 084122742X Sprache: Englisch Gewicht in Gramm: 550.
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Hardcover. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. Sprache: Englisch Gewicht in Gramm: 550.
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Free Radicals in Food Chemistry Nutrition and Health Effects
Published by American Chemical Society, WASHINGTON, 2002
Seller: Webbooks, Wigtown, Wigtown, United Kingdom
Association Member: PBFA
Seller rating 5 out of 5 stars
First Edition
Hard Cover. Condition: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. A00021643.
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Flavor Analysis: Developments in Isolation and Characterization (ACS Symposium Series)
Language: English
Published by American Chemical Society, 1998
ISBN 10: 0841235783 ISBN 13: 9780841235786
First Edition
Hardcover. Condition: Good. 1st Edition. Hardcover, xii + 389 pages, NOT ex-library. Moderate wear, clean interior with unmarked text. Private owner's stamp inside the front board. Book is free of inscriptions, firmly bound. A scratch on the rear board. Issued without a dust jacket. -- The book presents cutting-edge techniques and methodologies for isolating and characterising flavour compounds. It is an indispensable resource for researchers and professionals in food science, chemistry, and sensory analysis, offering a detailed exploration of both the technical and applied aspects of flavour research. Contributors from the academic and industrial sectors discuss the chemical, biological, and sensory properties of flavour compounds and the challenges in isolating them from complex matrices like food products. With a focus on both isolation techniques and the characterisation of these compounds, the volume offers comprehensive insights into understanding how flavours develop, how they are perceived by consumers, and their impact on product development in the food industry. -- "Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).".
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Free Radicals in Food Chemistry Nutrition and Health Effects
Published by American Chemical Society, WASHINGTON, 2002
Seller: Webbooks, Wigtown, Wigtown, United Kingdom
Association Member: PBFA
Seller rating 5 out of 5 stars
First Edition
Hard Cover. Condition: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. OX2647.
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Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Flavor Analysis: Developments in Isolation and Characterization (ACS Symposium Series, No. 705)
Language: English
Published by American Chemical Society, 1998
ISBN 10: 0841235783 ISBN 13: 9780841235786
First Edition
Hardcover. Condition: As New. 1st Edition. Faint shelfwear on hardcovers, scratch on back hardcover. Otherwise new book, never read. Pages clean and crisp, spine unbroken. 0223D.
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hardcover. Condition: Gut. 368 Seiten; 9780841237414.3 Gewicht in Gramm: 1.
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Free Radicals in Food: Chemistry, Nutrition and Health Effects (ACS Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237417 ISBN 13: 9780841237414
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. bumped/creased still NICE! - may have remainder mark or previous owner's name Standard-sized.
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Free Radicals in Foods: Chemistry, Nutrition and Health Effects (Acs Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841237417 ISBN 13: 9780841237414
Condition: New. Satisfaction Guaranteed or your money back.
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Free Radicals in Food: Chemistry, Nutrition and Health (Acs Symposium Series) Morello, Michael, Fereidoon Shahidi and Chi-Tang Ho
Seller: BUCHSERVICE / ANTIQUARIAT Lars Lutzer, Wahlstedt, Germany
Seller rating 5 out of 5 stars
Condition: gut. 2002. Free Radicals in Food: Chemistry, Nutrition and Health (Acs Symposium Series) In englischer Sprache. pages.
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Condition: New. [dg ak 5218].
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Paperback. Condition: New.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Zeichennamen - Zypresse
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: new.
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Paperback. Condition: New. Das Reallexikon der Assyriologie und Vorderasiatischen Archaeologie widmet sich dem Verbreitungsgebiet der Keilschrift schreibenden altvorderasiatischen Kulturen samt ihren Randgebieten vom 4. bis 1. Jahrtausend v. Chr. Aufgenommen sind bedeutende Persoenlich.
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Condition: Very Good.
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Condition: New.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Paperback. Condition: New.
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Taschenbuch. Condition: Neu. Neuware - Keine ausführliche Beschreibung für 'REALLEXIKON D ASSYRIOLOGIE BD 12 LFG 7/8' verfügbar.
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A - Bepa?te : Tafel 1-59 -Language: german
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 144.26
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Taschenbuch. Condition: Neu. Reallexikon der Assyriologie und Vorderasiatischen Archäologie. Bd 12/Lieferung 7/8 | Michael P. Streck (u. a.) | Taschenbuch | Großformatiges Paperback. Klappenbroschur | L | Deutsch | 2011 | De Gruyter | EAN 9783110203783 | Verantwortliche Person für die EU: Walter de Gruyter GmbH, De Gruyter GmbH, Genthiner Str. 13, 10785 Berlin, productsafety[at]degruyterbrill[dot]com | Anbieter: preigu.
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Condition: new.
