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Food flavours /

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Bibliografiske detaljer
Andre forfattere:	Morton, I. D., MacLeod, A. J.
Sprog:	English
Udgivet:	Amsterdam ; New York : Elsevier Scientific Pub. Co., 1982-1990.
Fag:	Flavor. Food > Analysis
Online adgang:	http://www.loc.gov/catdir/enhancements/fy0602/80017054-d.html

Lignende værker

Food flavours /
Udgivet: (1982)

Flavours and fragrances
af: Berger R G
Udgivet: (2007)

Food flavorings: composition, manufacture and use
af: Merory, Joseph
Udgivet: (1968)

Flavour : from food to perception /
Udgivet: (2017)

Flavor research--recent advances /
Udgivet: (1981)

Source book of flavors /
af: Heath, Henry B.
Udgivet: (1981)

Flavour mixing and CP violation
af: Van, J Tran Thanh, Ed
Udgivet: (1985)

Recent advances in food and flavor chemistry :
af: Ho,Chi-T
Udgivet: (2010)

Practical analysis of flavor and fragrance materials /
Udgivet: (2011)

Practical analysis of flavor and fragrance materials
af: Goodner, Kevin; ed
Udgivet: (2011)

Recent advances in food and flavor chemistry :Food Flavors and Encapsulation, Health Benefits, Analytical Methods and Molecular Biology of Function
af: Ho,CT
Udgivet: (2010)

New flavours and hadron spectroscopy, Vol.2
af: Van, J Tran Thanh, Ed
Udgivet: (1981)

Proceedings of the 4th international symposium on: Heavy flavour physics
af: Davier, M, Ed.; Wormser, G, Ed
Udgivet: (1991)

Flavor chemistry and technology /
af: Heath, Henry B.
Udgivet: (1986)

Flavor chemistry and technology /
af: Heath, Henry B.
Udgivet: (1996)

Flavors for nutraceutical and functional foods /

Instrumental analysis of foods /
Udgivet: (1983)

Encyclopedia of food chemicals. Vol.1 /
af: Panda,Himadri
Udgivet: (2017)

Encyclopedia of food chemicals. Vol.2 /
af: Panda,Himadri
Udgivet: (2017)

Encyclopedia of food chemicals. Vol.3 /
af: Panda,Himadri
Udgivet: (2017)

Flavor chemistry and technology
af: Heath , Henry B
Udgivet: (1996)

Chemistry of heterocyclic compounds in flavours and aromas /
Udgivet: (1982)

Food flavour technology
af: Taylor, Andrew J.
Udgivet: (2002)

Flavor technology : profiles, products, applications /
af: Heath, Henry B.
Udgivet: (1978)

Leafy spices
af: Prakash
Udgivet: (1990)

Handbook of fruit and vegetable flavors
Udgivet: (2010)

Flavor, fragrance, and odor analysis
af: Marsili, Ray
Udgivet: (2012)

Evaluation of certain food additives: sixty third report of the joint FAO/WHO expert committee on food additives
Udgivet: (2005)

Chromatography of aroma compounds and fragrances /
af: Cserhati, Tibor
Udgivet: (2010)

Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety
af: OPREA, Alexandra and GRUMEZEZCU, Alexandra Mihai
Udgivet: (2017)

Food Flavours biology and chemistry
af: Fisher, Carolyn, et al.
Udgivet: (2003)

Natural food flavors and colorants /
af: Attokaran, Mathew
Udgivet: (2011)

Food Flavouring Processes
af: Pintaauro, Nicholas D
Udgivet: (1976)

Fragrence and flavor substances: Proceedings of the second international Haarmann & Reimer symposium on fragrance and flavor substances
af: Rodney Croteau
Udgivet: (1980)

BIOTECHNOLOGY IN Flavor Production
af: FRENKEL, Havkin Daphna and DUDAI, Nativ
Udgivet: (2016)

Food biotechnology V.2
af: Rita Singh
Udgivet: (2018)

Report on the Review of Flavouring in Food
Udgivet: (1976)

Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography /
af: Jennings, Walter, 1922-
Udgivet: (1980)

Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography /
af: Jennings, Walter
Udgivet: (1980)

PRACTICAL ANALYSIS OF FLAVOR AND FRAGRANCE MATERIALS
Udgivet: (2011)