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Your search for [subject]FLAVOR returned 51 records. |
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Sourcebook of flavors.
New York: Chapman & Hall, 1994.
Subject: Flavoring essences; Flavor -- Analysis; Flavor.
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Nestle products technical assistance company Ltd. technical documentation center of research and development department.
Switzerland: Nestle Prod. Technical Assistance Co. Ltd.
Subject: Yeast; Food aroma; Tea quality; Drying development; Freezing developments; Proteins, textured; Beverages-protein; Food additives; Flavor research; Ensymes; Food fermentation; Microbial biosynthesis; Bacteria; Flavor thesholds; Meat products; Fermentation technology; Protein utilization; Food processing.
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Flavor characterization of microfermented cacao beans.
by Mangaser, Ma. Bernardita R.; Diliman, Quezon City: University of the Philippines, 1980.
Subject: Cacao bean -- Fermentation, Small-scale -- Flavor characterization; Fermentation, small-scale -- Cacao beans -- Flavor characterization.
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Flavor technology : physical chemistry, modification, and process.
by Ho, Chi-Tang, 1944-; Washington, DC: American Chemical Society, 1995.
Subject: Flavor -- Congresses.
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Developments in food flavours.
London: Elsevier, 1986.
Subject: Flavor -- Congresses.
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Off-flavors in foods and beverages.
Amsterdam: Elsevier, 1992.
Subject: Flavor; Odors.
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Flavor technology : physical chemistry, modification, and process / Chi-Tang Ho, Chee-Teck Tan, Chao-Hsiang Tong, editors.
Washington, D.C.: American Chemical Society, 1995.
Subject: Flavor -- Congresses.
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Symposium on foods: H. W. Schultz.
Westport, Conn.: AVI Pub. Co., 1967.
Subject: Flavor -- Congresses.
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Flavor chemistry and technology.
by Reineccius, Gary; Boca Raton, Fla.: CRC Press, 2006.
Subject: Flavoring essences; Flavor.
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Flavor research : principles and techniques.
New York: M. Dekker, 1971.
Subject: Food -- Analysis; Flavor.
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