Livros sobre o tema "Food odour"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores livros para estudos sobre o assunto "Food odour".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os livros das mais diversas áreas científicas e compile uma bibliografia correta.
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.
Encontre o texto completo da fonteFlavor, fragrance, and odor analysis. 2a ed. Boca Raton, FL: CRC Press, 2012.
Encontre o texto completo da fonte1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.
Encontre o texto completo da fontePairing wine and food. Ithaca, NY: Burford Books, 2012.
Encontre o texto completo da fonteMatsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.
Encontre o texto completo da fonteScentsational weight loss. New York: Fireside, 1998.
Encontre o texto completo da fonteJohnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.
Encontre o texto completo da fonteManfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.
Encontre o texto completo da fonteD, Swift Karl A., e 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.
Encontre o texto completo da fonteFood, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.
Encontre o texto completo da fonteKendal-Reed, Martin Stuart. Human infant olfaction: Responses to food odours measured by brain electrical activity mapping (B.E.A.M.). [s.l.]: typescript, 1990.
Encontre o texto completo da fonte1939-, 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, eds. Thermal generation of aromas. Washington, DC: American Chemical Society, 1989.
Encontre o texto completo da fonteEdwin, Soon, ed. Wine with Asian food: New frontiers in taste. Windsor, CT: Tide-Mark Press, 2008.
Encontre o texto completo da fonte1953-, Berger Ralf G., ed. Flavours and fragrances: Chemistry, bioprocessing and sustainability. Berlin: Springer, 2007.
Encontre o texto completo da fonteHui, Y. H. Handbook of fruit and vegetable flavors. Hoboken, N.J: Wiley, 2010.
Encontre o texto completo da fonteCentre collégial de développement de matériel didactique, ed. Apprécier les qualités organoleptiques des aliments. Montréal, Québec: Centre collégial de développement de matériel didactique, 2013.
Encontre o texto completo da fonteGary, Reineccius, Reineccius Terry A. 1961-, American Chemical Society. Division of Agricultural and Food Chemistry e American Chemical Society Meeting, eds. Heteroatomic aroma compounds. Washington, D.C: American Chemical Society, 2002.
Encontre o texto completo da fonteColgan, Shane. An investigation into colour development in roasted cereals for use in the Brewing Industry. Dublin: University College Dublin, 1997.
Encontre o texto completo da fonteTaste buds and molecules: The art and science of food, wine, and flavor. Hoboken, N.J: Wiley, 2012.
Encontre o texto completo da fonteChromatography of aroma compounds and fragrances. Heidelberg: Springer, 2010.
Encontre o texto completo da fonteGasnier, Vincent. A Taste for Wine. London: Dorling Kindersley Limited, 2008.
Encontre o texto completo da fonteJoe, LaVilla, e Wynn Doug, eds. The wine, beer, and spirits handbook: A guide to styles and service. Hoboken, N.J: Wiley, 2010.
Encontre o texto completo da fonteThe Wine, Beer, and Spirits Handbook. New York: John Wiley & Sons, Ltd., 2009.
Encontre o texto completo da fontePapilles et molécules: La science aromatique des aliments et des vins. Montréal: Éditions La Presse, 2009.
Encontre o texto completo da fonteJohn, Dobbing, e International Life Sciences Institute, eds. Sweetness. London: Springer-Verlag, 1987.
Encontre o texto completo da fonteMinimisation of odour from composting of food waste through process optimisation. Nordic Council of Ministers, 2009. http://dx.doi.org/10.6027/tn2009-561.
Texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2016.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance, and Odor Analysis. Taylor & Francis Group, 2001.
Encontre o texto completo da fonteMarsili, Ray. Flavor, Fragrance & Odor Analysis (Food Science and Technology). CRC, 2001.
Encontre o texto completo da fonteFood Flavours. Royal Society of Chemistry, 1997.
Encontre o texto completo da fonteWetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.
Encontre o texto completo da fonteWetherwax, Peter B. Scent-making by nectar collecting honey bees. 1993.
Encontre o texto completo da fonteVolatile Compounds and Smell Chemicals (Odor and Aroma) of Food. MDPI, 2021. http://dx.doi.org/10.3390/books978-3-03943-413-8.
Texto completo da fonte1951-, Shahidi Fereidoon, Weenen Hugo 1953- e American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.
Encontre o texto completo da fonte1951-, Shahidi Fereidoon, Weenen Hugo 1953- e American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, DC: American Chemical Society, 2006.
Encontre o texto completo da fonteTaylor, Andy, Thomas R. Scott, Carolyn Fisher e D. S. Mottram. Food Flavours: Biology and Chemistry. Royal Society of Chemistry, The, 2020.
Encontre o texto completo da fonteKennard, Christopher. Abnormalities of smell and taste. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198569381.003.0381.
Texto completo da fonteOdors In the Food Industry (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development). Springer, 2006.
Encontre o texto completo da fonte(Editor), Gary Takeoka, Matthias Guntert (Editor) e Karl-Heinz Engel (Editor), eds. Aroma Active Compounds in Foods. An American Chemical Society Publication, 2001.
Encontre o texto completo da fonteGrüter, Christoph. Social Learning of Food Odours in Honeybees: Mechanisms and Implications for Collective Foraging. AV Akademikerverlag GmbH & Co. KG, 2008.
Encontre o texto completo da fonteFood Lipids: Chemistry, Flavor, and Texture (Acs Symposium Series). An American Chemical Society Publication, 2006.
Encontre o texto completo da fonte1958-, Risch Sara J., e Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.
Encontre o texto completo da fonteFlavor chemistry: Thirty years of progress. New York: Kluwer Academic/Plenum Publishers, 1999.
Encontre o texto completo da fonteFlavor Chemistry: 30 Years of Progress. Springer, 1999.
Encontre o texto completo da fonteFlavor Chemistry: Industrial and Academic Research (Acs Symposium Series). An American Chemical Society Publication, 2000.
Encontre o texto completo da fonte