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