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The German Commission for the Investigation of Health Hazards of Chemical Compounds in the Work Area has re-evaluated n-heptane [142-82-5] in 2020 and derived a biological tolerance value (BAT value) considering heptane-2,5-dione in urine to characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d749aae0adabd33bb207eb917dfe2fce
The German Commission for the Investigation of Health Hazards of Chemical Compounds in the Work Area has re-evaluated n-heptane [142-82-5] in 2020 and derived a biological tolerance value (BAT value) considering heptane-2,5-dione in urine to characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c150c612a36cf2b6161b566b3533ff51
Autor:
Ash, Michael, Ash, Irene
'The specialty chemical industry is focused on the development of chemicals and materials from the perspective of function and market value. The emphasis is not on the empirical structure of these chemicals, but on how they serve end-user markets. Th
Autor:
Thomas E. Furia
First Published in 1991, this book offers a comprehensive guide into the relationship between ingredients and the flavors they induce. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a usefu
Autor:
Gary Reineccius
Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but eve
Autor:
Ash, Michael, Ash, Irene
'This handbook has been extensively updated and describes more than 9500 trade name and generic chemical additives that are used in food products. The Handbook includes direct additives, intentionally added to food to affect its quality, and indirect
Autor:
G. W. A. Milne
An exhaustive resource for the industrial chemical community Through eleven editions, Gardner's Chemical Synonyms and Trade Names has become the best-known and most widely used source of information on chemicals in commerce. This companion book refle
Autor:
George A. Burdock
Updated to reflect the latest data, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the newest edition of an industry standard. It features more than 100 newly designated GRAS substances, expanded information on aroma and taste thresholds