Guia docente 2021_22
Facultad de Ciencias
Máster Universitario en Ciencia e Tecnoloxía Agroalimentaria e Ambiental
  Análise de Aromas en Alimentos
   Bibliografía. Fontes de información
Bibliografía Básica
Bibliografía Complementaria Henk Maarse, Volatile compounds in foods and beverages, New York: Marcel Dekker,
Roy Teranishi, Emily L. Wick, Irwin Hornstein, Flavor chemistry: thirty years of progress, New York: Kluwer Academic/Plenum Publishers,
Kathryn D. Deibler, Jeannine Delwiche, Handbook of flavor characterization: sensory analysis, chemistry, and physiology, New York: M. Dekker,
Philip Kraft, Karl A.D. Swift, Perspectives in flavor and fragrance research, Zurich: Helvetica Chimica Acta ; Weinheim : Wiley-VCH,
Gary Reineccius, Flavor chemistry and technology, Boca Raton: Taylor & Francis, 2006,
A Voilley, P Etievant, Flavour in Food, Woodhead Publishing,
Tibor Cserhati, Chromatography of aroma compounds and fragrances, Heidelberg; New York: Springer,
Andreas Herrmann, The Chemistry and biology of volatiles, Chichester: Wiley,
Kevin Goodner, Russell Rousseff, Practical analysis of flavor and fragrance materials, Chichester: Wiley,
H.-D. Belitz, W. Grosch, P. Schieberle, Food chemistry, Berlin: Springer,
Yolanda Picó, Chemical Analysis of Food: Techniques and Applications, Academic Press,
Ramón Aparicio, John Harwood, Manual del aceite de oliva, Madrid: A. Madrid Vicente: Ediciones Mundi-Prensa,
Ronald J. Clarke, Jokie Bakker, Wine flavour chemistry, Ames (USA): Blackwell Publishing,
L. J. van Gemert, Odour thresholds compilations of odour threshold values in air, water and other media, Utrecht: Oliemans Punter & Partners BV,
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