Libros sobre el tema "Food odour"
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Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.
Buscar texto completoFlavor, fragrance, and odor analysis. 2a ed. Boca Raton, FL: CRC Press, 2012.
Buscar texto completo1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.
Buscar texto completoPairing wine and food. Ithaca, NY: Burford Books, 2012.
Buscar texto completoMatsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.
Buscar texto completoScentsational weight loss. New York: Fireside, 1998.
Buscar texto completoJohnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.
Buscar texto completoManfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.
Buscar texto completoD, Swift Karl A. y Royal Society of Chemistry (Great Britain), eds. Advances in flavours and fragrances: From the sensation to the synthesis. Cambridge, UK: Royal Society of Chemistry, 2002.
Buscar texto completoDownie, David. Food, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.
Buscar texto completoKendal-Reed, Martin Stuart. Human infant olfaction: Responses to food odours measured by brain electrical activity mapping (B.E.A.M.). [s.l.]: typescript, 1990.
Buscar texto completo1939-, Parliment Thomas H., McGorrin Robert J. 1951-, Ho Chi-Tang 1944-, American Chemical Society. Division of Agricultural and Food Chemistry. y American Chemical Society Meeting, eds. Thermal generation of aromas. Washington, DC: American Chemical Society, 1989.
Buscar texto completoEdwin, Soon, ed. Wine with Asian food: New frontiers in taste. Windsor, CT: Tide-Mark Press, 2008.
Buscar texto completo1953-, Berger Ralf G., ed. Flavours and fragrances: Chemistry, bioprocessing and sustainability. Berlin: Springer, 2007.
Buscar texto completoHui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.
Buscar texto completoLéger, Suzanne. Apprécier les qualités organoleptiques des aliments. Montréal, Québec: Centre collégial de développement de matériel didactique, 2013.
Buscar texto completoGary, Reineccius, Reineccius Terry A. 1961-, American Chemical Society. Division of Agricultural and Food Chemistry y American Chemical Society Meeting, eds. Heteroatomic aroma compounds. Washington, D.C: American Chemical Society, 2002.
Buscar texto completoColgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. Dublin: University College Dublin, 1997.
Buscar texto completoChartier, François. Taste buds and molecules: The art and science of food, wine, and flavor. Hoboken, N.J: Wiley, 2012.
Buscar texto completoCserháti, Tibor. Chromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.
Buscar texto completoGasnier, Vincent. A Taste for Wine. London: Dorling Kindersley Limited, 2008.
Buscar texto completoNenes, Michael F. The wine, beer, and spirits handbook: A guide to styles and service. Hoboken, N.J: Wiley, 2010.
Buscar texto completoThe Wine, Beer, and Spirits Handbook. New York: John Wiley & Sons, Ltd., 2009.
Buscar texto completoPapilles et molécules: La science aromatique des aliments et des vins. Montréal: Éditions La Presse, 2009.
Buscar texto completoJohn, Dobbing y International Life Sciences Institute, eds. Sweetness. London: Springer-Verlag, 1987.
Buscar texto completoMinimisation of odour from composting of food waste through process optimisation. Nordic Council of Ministers, 2009. http://dx.doi.org/10.6027/tn2009-561.
Texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Buscar texto completoMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Buscar texto completoMarsili, Ray. Flavor, Fragrance & Odor Analysis (Food Science and Technology). CRC, 2001.
Buscar texto completoFood Flavours. Royal Society of Chemistry, 1997.
Buscar texto completoWetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.
Buscar texto completoWetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.
Buscar texto completoVolatile Compounds and Smell Chemicals (Odor and Aroma) of Food. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-03943-413-8.
Texto completo1951-, Shahidi Fereidoon, Weenen Hugo 1953- y American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.
Buscar texto completo1951-, Shahidi Fereidoon, Weenen Hugo 1953- y American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, DC: American Chemical Society, 2006.
Buscar texto completoTaylor, Andy, Thomas R. Scott, Carolyn Fisher y D. S. Mottram. Food Flavours: Biology and Chemistry. Royal Society of Chemistry, The, 2020.
Buscar texto completoKennard, Christopher. Abnormalities of smell and taste. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198569381.003.0381.
Texto completoNicolay, Xavier. Odors In the Food Industry (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development). Springer, 2006.
Buscar texto completo(Editor), Gary Takeoka, Matthias Guntert (Editor) y Karl-Heinz Engel (Editor), eds. Aroma Active Compounds in Foods. An American Chemical Society Publication, 2001.
Buscar texto completoGrüter, Christoph. Social Learning of Food Odours in Honeybees: Mechanisms and Implications for Collective Foraging. AV Akademikerverlag GmbH & Co. KG, 2008.
Buscar texto completoFood Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series). An American Chemical Society Publication, 2006.
Buscar texto completo1958-, Risch Sara J. y Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.
Buscar texto completoFlavor chemistry: Thirty years of progress. New York: Kluwer Academic/Plenum Publishers, 1999.
Buscar texto completoFlavor Chemistry: 30 Years of Progress. Springer, 1999.
Buscar texto completoFlavor Chemistry: Industrial and Academic Research (Acs Symposium Series). An American Chemical Society Publication, 2000.
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