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  Search result  Your search for [subject]Flavor returned 51 records.  
 
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  Book Sourcebook of flavors.

New York: Chapman & Hall, 1994.

Subject: Flavoring essences; Flavor -- Analysis; Flavor.

 
     
Relevance: 13.88%
 
     
  Book 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.

 
     
Relevance: 11.52%
 
     
  Thesis 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.

 
     
Relevance: 10.27%
 
     
  Book Flavor technology : physical chemistry, modification, and process.

by Ho, Chi-Tang, 1944-; Washington, DC: American Chemical Society, 1995.

Subject: Flavor -- Congresses.

 
     
Relevance: 9.84%
 
     
  Book Developments in food flavours.

London: Elsevier, 1986.

Subject: Flavor -- Congresses.

 
     
Relevance: 9.84%
 
     
  Book Off-flavors in foods and beverages.

Amsterdam: Elsevier, 1992.

Subject: Flavor; Odors.

 
     
Relevance: 9.84%
 
     
  Book 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.

 
     
Relevance: 9.84%
 
     
  Book Symposium on foods: H. W. Schultz.

Westport, Conn.: AVI Pub. Co., 1967.

Subject: Flavor -- Congresses.

 
     
Relevance: 9.84%
 
     
  Book Flavor chemistry and technology.

by Reineccius, Gary; Boca Raton, Fla.: CRC Press, 2006.

Subject: Flavoring essences; Flavor.

 
     
Relevance: 9.73%
 
     
  Book Flavor research : principles and techniques.

New York: M. Dekker, 1971.

Subject: Food -- Analysis; Flavor.

 
     
Relevance: 9.73%
 
     
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