Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
21.02.2017
Herausgeber
Satnam SinghVerlag
LAP LAMBERT Academic PublishingSeitenzahl
60
Maße (L/B/H)
22/15/0.5 cm
Gewicht
107 g
Sprache
Englisch
ISBN
978-3-330-03609-3
AROMA! Although fascinating,yet mysterious word. We like to consume many food products just because of aroma they have, despite of knowing how it is being produced. Mostly, roasted food products have at most pleasing aroma, and is generally induced by the presence of Polycyclic Aromatic Hydrocarbons. Ascribed to the carcinogenic and mutagenic properties, 16 Polycyclic Aromatic Hydrocarbons are of special concern and have been described as the priority pollutants by United State Environmental Protection Agency (USEPA).Due to such properties the determination of these compounds in drinkable beverage that are being consumed mostly in the present world deserves further investigation and is being presented here.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.