Books on the topic 'Flavor and odor'
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1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.
Find full textJ, St Angelo Allen, and Bailey Milton E. 1924-, eds. Warmed-over flavor of meat. Orlando: Academic Press, 1987.
Find full text1958-, Risch Sara J., and Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.
Find full text1951-, Shahidi Fereidoon, ed. Flavor of meat and meat products. London: Blackie, 1994.
Find full textHampson, Tim. Great beers: The best beers from around the world. New York: DK Pub., 2014.
Find full textCarmenza, Duque B., and Morales P. Alicia Lucia, eds. El aroma frutal de Colombia. Bogotá, Colombia: Universidad Nacional de Colombia, Facultad de Ciencias, Departamento de Química, 2005.
Find full text1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.
Find full text1963-, Cadwallader Keith R., Drake MaryAnne, McGorrin Robert J. 1951-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Flavor of dairy products. Washington, D.C: American Chemical Society, 2007.
Find full textLeo, Waterhouse Andrew, and Ebeler Susan E. 1961-, eds. Chemistry of wine flavor. Washington, DC: American Chemical Society, 1998.
Find full textClarke, R. J. Wine flavour chemistry. Oxford, UK: Blackwell Pub., 2004.
Find full textStephanie, Clark, and Bodyfelt F. W. 1937-, eds. The sensory evaluation of dairy products. 2nd ed. New York, NY: Springer, 2009.
Find full textUnited States. National Marine Fisheries Service, ed. Evaluation of flavors for masking sensory attributes of fish oil. Charleston, S.C: U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, 1989.
Find full textNewman, Kara. Spice & ice: 70 tongue-tingling cocktails, from gimlets to margaritas. San Francisco: Chronicle Books, 2008.
Find full textR, Takeoka Gary, Güntert Matthias, Engel Karl-Heinz 1954-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Aroma active compounds in foods: Chemistry and sensory properties. Washington, DC: American Chemical Society, 2001.
Find full textBurlingame, Gary A. Taste at the tap: A consumer's guide to tap water flavor. Denver CO: American Water Works Association, 2010.
Find full textWilliams, Sharon J. The oxidative stability of cooked chicken. Dublin: University College Dublin, 1997.
Find full textCosta, Neil C. Da. Flavors in noncarbonated beverages. Washington, DC: American Chemical Society, 2010.
Find full textC, Da Costa Neil, Cannon Robert J, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Flavors in noncarbonated beverages. Washington, DC: American Chemical Society, 2010.
Find full textDa, Costa Neil C., Cannon Robert J, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Flavors in noncarbonated beverages. Washington, DC: American Chemical Society, 2010.
Find full textWalls, Matt. Drink me!: How to choose, taste and enjoy wine. London: Quadrille, 2012.
Find full textGasnier, Vincent. Cómo escoger el vino. Mexico, D. F: Altea, c2011., 2011.
Find full textGasnier, Vincent. A Taste for Wine. London: Dorling Kindersley Limited, 2008.
Find full textJ, Tobias, and Trout G. Malcolm 1896-, eds. The sensory evaluation of dairy products. New York: Van Nostrand Reinhold, 1988.
Find full textHui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.
Find full textUnited States. Occupational Safety and Health Administration. Office of Occupational Medicine. Respiratory disease among employees in microwave popcorn processing plants. [Washington, D.C.]: U.S. Dept. of Labor, Occupational Safety and Health Administration, Directorate of Science, Technology & Medicine, Office of Occupational Medicine, 2007.
Find full textJohnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.
Find full textClarke, R. J. (Ronald James), ed. Wine flavour chemistry. Ames, Iowa: Wiley Blackwell, 2011.
Find full textColgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. Dublin: University College Dublin, 1997.
Find full textAppell, Louis. Cosmetics, fragrances and flavors: Their formulation and preparation with an introduction to the physical aspects of odor and selected syntheses of aromatic chemicals. Whiting, N.J: Novox Inc., 1985.
Find full textauthor, Conti Valentina, ed. Il tempo dei sensi, il tempo dello sguardo: Cinema e vino nel Piceno. Ancona: ae affinità elettive, 2017.
Find full textJoe, LaVilla, and Wynn Doug, eds. The wine, beer, and spirits handbook: A guide to styles and service. Hoboken, N.J: Wiley, 2010.
Find full textFlavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.
Find full textFlavor, Fragrance, and Odor Analysis. CRC Press LLC, 2001.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Find full textMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Find full textAngelo, Allen J. St. Warmed-Over Flavor of Meat. Elsevier Science & Technology Books, 2012.
Find full textAvery, Zak. 500 Beers. Quarto Publishing Group UK, 2010.
Find full textA, Paterson, and Piggott J. R, eds. Distilled beverage flavour. VCH, 1989.
Find full textFlavor chemistry of ethnic foods. New York: Kluwer Academic/Plenum Publishers, 1999.
Find full textFlavor Chemistry: 30 Years of Progress. Springer, 1999.
Find full textFlavor chemistry: Thirty years of progress. New York: Kluwer Academic/Plenum Publishers, 1999.
Find full textFlavor chemistry of lipid foods. Champaign, Ill: American Oil Chemists' Society, 1989.
Find full text(Editor), Fereidoon Shahidi, and Chi-Tang Ho (Editor), eds. Flavor and Chemistry of Ethnic Foods. Springer, 1999.
Find full textSuwanagul, Anawat. Ripening pear flavor volatiles: Identification, biosynthesis and sensory perception. 1996.
Find full textBrown, Laurie L. Aroma and flavor of cachaça, Brazilian rum. 1999.
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