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13. 
Cover image for Umami Taste for Health
Umami Taste for Health
Author 
San Gabriel, Ana. editor. Rains, Tia M. editor. Beauchamp, Gary. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-32692-9
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14. 
Cover image for Food Analogues: Emerging Methods and Challenges
Food Analogues: Emerging Methods and Challenges
Author 
CAN, Özlem Pelin. editor. GÖKSEL SARAÇ, Meryem. editor. (orcid)0000-0002-8190-2406 ASLAN TÜRKER, Duygu. editor. (orcid)0000-0002-9579-8347 SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-69872-9
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15. 
Cover image for Aroma and Flavor in Product Development: Characterization, Perception, and Application
Aroma and Flavor in Product Development: Characterization, Perception, and Application
Author 
Samakradhamrongthai, Rajnibhas Sukeaw. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-62612-8
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16. 
Cover image for The Sensory Evaluation of Dairy Products
The Sensory Evaluation of Dairy Products
Author 
Clark, Stephanie. editor. Drake, MaryAnne. editor. Kaylegian, Kerry. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-30019-6
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17. 
Cover image for Halal and Kosher Food Integration of Quality and Safety for Global Market Trends
Halal and Kosher Food Integration of Quality and Safety for Global Market Trends
Author 
Ahmed Osman, Osman. editor. Moneim Elhadi Sulieman, Abdel. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-41459-6
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18. 
Cover image for DATA SCIENCE FOR SENSORY AND CONSUMER SCIENTISTS
DATA SCIENCE FOR SENSORY AND CONSUMER SCIENTISTS
Author 
Worch, Thierry, author. Delarue, Julien, author. De Souza, Vanessa Rios, author. Ennis, John M., author.
Preferred Shelf Number 
QA276.4
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003028611
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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19. 
Cover image for Food education and gastronomic tradition in Japan and France : ethical and sociological theories
Food education and gastronomic tradition in Japan and France : ethical and sociological theories
Author 
Ueda, Haruka, author.
Preferred Shelf Number 
GT2850 .U3313 2023
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003341895
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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20. 
Cover image for Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
TX553 .A3
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
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21. 
Cover image for The science of Thai cuisine : chemical properties and sensory attributes
The science of Thai cuisine : chemical properties and sensory attributes
Author 
Sinsawasdi, Valeeratana K., author. Rattanapanone, Nithiya, author. Toschka, Holger Y., author.
Preferred Shelf Number 
TX546
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003182924
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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22. 
Cover image for Food history : a feast of the senses in Europe, 1750 to the present
Food history : a feast of the senses in Europe, 1750 to the present
Author 
International Commission for Research into European Food History (Symposium) (15th : 2019 : France), author. Vabre, Sylvie, editor. Bruegel, Martin, 1960- editor. Atkins, P. J. (Peter J.), editor.
Preferred Shelf Number 
TX360 .E8 I58 2021
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003054412
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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23. 
Cover image for Textural characteristics of world foods
Textural characteristics of world foods
Author 
Nishinari, Katsuyoshi, editor.
Preferred Shelf Number 
TX546 .T49 2020
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902
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24. 
Cover image for Food frying : chemistry, biochemistry, and safety
Food frying : chemistry, biochemistry, and safety
Author 
Zeb, Alam, 1979- author.
Preferred Shelf Number 
TX689 .Z43 2019
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119468417
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