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Books on the topic 'Oils and fats Flavor and odor'

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Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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1

B, Min David, Smouse Thomas H, and American Oil Chemists' Society, eds. Flavor chemistry of fats and oils. [Champaign, Ill.]: American Oil Chemists' Society, 1985.

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2

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

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3

Reavis, Charles. A dash of elegance, a slpash of flavor. New York: Macmillan, 1994.

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4

Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.

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5

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

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6

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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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, DC: American Chemical Society, 2006.

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8

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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9

Food Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series). An American Chemical Society Publication, 2006.

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10

The Olive Oil Companion. Little, Brown, 2000.

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11

The Olive Oil Companion. Apple Press, 2003.

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12

Infusing flavors: Recipes for oils, vinegars, sauces, bitters, waters & more. 2016.

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13

B, Min David, Smouse Thomas H, and American Oil Chemists' Society, eds. Flavor chemistry of fats and oils. Champaign, Ill: American Oil Chemists' Society, 1985.

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14

author, Kaminsky Peter, ed. Good fat cooking: Recipes for a flavor-packed, healthy life. 2014.

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15

Cserháti, Tibor. Chromatography of Aroma Compounds and Fragrances. Springer, 2014.

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