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Books on the topic 'Flavor and odor'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 July 2024

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1

1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.

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2

J, St Angelo Allen, and Bailey Milton E. 1924-, eds. Warmed-over flavor of meat. Orlando: Academic Press, 1987.

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3

1958-, Risch Sara J., and Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.

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4

1951-, Shahidi Fereidoon, ed. Flavor of meat and meat products. London: Blackie, 1994.

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5

Hampson, Tim. Great beers: The best beers from around the world. New York: DK Pub., 2014.

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6

Carmenza, 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.

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7

1951-, 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.

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8

1963-, 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.

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9

Leo, Waterhouse Andrew, and Ebeler Susan E. 1961-, eds. Chemistry of wine flavor. Washington, DC: American Chemical Society, 1998.

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10

Clarke, R. J. Wine flavour chemistry. Oxford, UK: Blackwell Pub., 2004.

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11

Stephanie, Clark, and Bodyfelt F. W. 1937-, eds. The sensory evaluation of dairy products. 2nd ed. New York, NY: Springer, 2009.

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12

United 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.

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13

Newman, Kara. Spice & ice: 70 tongue-tingling cocktails, from gimlets to margaritas. San Francisco: Chronicle Books, 2008.

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14

R, 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.

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15

Burlingame, Gary A. Taste at the tap: A consumer's guide to tap water flavor. Denver CO: American Water Works Association, 2010.

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16

Williams, Sharon J. The oxidative stability of cooked chicken. Dublin: University College Dublin, 1997.

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17

Costa, Neil C. Da. Flavors in noncarbonated beverages. Washington, DC: American Chemical Society, 2010.

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18

C, 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.

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19

Da, 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.

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20

Walls, Matt. Drink me!: How to choose, taste and enjoy wine. London: Quadrille, 2012.

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21

Gasnier, Vincent. Cómo escoger el vino. Mexico, D. F: Altea, c2011., 2011.

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22

Gasnier, Vincent. A Taste for Wine. London: Dorling Kindersley Limited, 2008.

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23

J, Tobias, and Trout G. Malcolm 1896-, eds. The sensory evaluation of dairy products. New York: Van Nostrand Reinhold, 1988.

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24

Hui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.

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25

United 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.

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26

Johnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.

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27

Clarke, R. J. (Ronald James), ed. Wine flavour chemistry. Ames, Iowa: Wiley Blackwell, 2011.

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28

Colgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. Dublin: University College Dublin, 1997.

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29

Appell, 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.

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30

author, Conti Valentina, ed. Il tempo dei sensi, il tempo dello sguardo: Cinema e vino nel Piceno. Ancona: ae affinità elettive, 2017.

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31

Joe, LaVilla, and Wynn Doug, eds. The wine, beer, and spirits handbook: A guide to styles and service. Hoboken, N.J: Wiley, 2010.

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32

Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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33

Flavor, Fragrance, and Odor Analysis. CRC Press LLC, 2001.

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34

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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35

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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36

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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37

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.

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38

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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39

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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40

Marsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.

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41

Angelo, Allen J. St. Warmed-Over Flavor of Meat. Elsevier Science & Technology Books, 2012.

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42

Avery, Zak. 500 Beers. Quarto Publishing Group UK, 2010.

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43

A, Paterson, and Piggott J. R, eds. Distilled beverage flavour. VCH, 1989.

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44

Flavor chemistry of ethnic foods. New York: Kluwer Academic/Plenum Publishers, 1999.

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45

Flavor Chemistry: 30 Years of Progress. Springer, 1999.

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46

Flavor chemistry: Thirty years of progress. New York: Kluwer Academic/Plenum Publishers, 1999.

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47

Flavor chemistry of lipid foods. Champaign, Ill: American Oil Chemists' Society, 1989.

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48

(Editor), Fereidoon Shahidi, and Chi-Tang Ho (Editor), eds. Flavor and Chemistry of Ethnic Foods. Springer, 1999.

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49

Suwanagul, Anawat. Ripening pear flavor volatiles: Identification, biosynthesis and sensory perception. 1996.

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50

Brown, Laurie L. Aroma and flavor of cachaça, Brazilian rum. 1999.

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