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1. 
Cover image for Natural food flavors and colorants
Natural food flavors and colorants
Author 
Attokaran, Mathew, author.
Preferred Shelf Number 
ONLINE
Electronic Access 
Wiley Online Library
Format: 
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2. 
Cover image for Flavour development, analysis and perception in food and beverages
Flavour development, analysis and perception in food and beverages
Author 
Parker, J. K., editor. Elmore, J. S., editor. Methven, L., editor. Balagiannis, D. P., contributor.
Preferred Shelf Number 
ONLINE(355333.1)
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9781782421030
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3. 
Cover image for Natural food flavors and colorants
Natural food flavors and colorants
Author 
Attokaran, Mathew.
Preferred Shelf Number 
TP418 A88 2011
Format: 
Availability 
Beytepe Library~1
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4. 
Cover image for Practical analysis of flavor and fragrance materials
Practical analysis of flavor and fragrance materials
Author 
Goodner, Kevin. Rousseff, Russell.
Preferred Shelf Number 
ONLINE
Electronic Access 
Click here to view book
John Wiley http://dx.doi.org/10.1002/9781444343137
OverDrive (PDF) http://www.contentreserve.com/TitleInfo.asp?ID={291D46BF-FF83-425C-9F55-815F39FF71B3}&Format=50
OverDrive (EPUB) http://www.contentreserve.com/TitleInfo.asp?ID={291D46BF-FF83-425C-9F55-815F39FF71B3}&Format=410
Image http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg
Format: 
Availability 
Online Library~1
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5. 
Cover image for Fenaroli's handbook of flavor ingredients
Fenaroli's handbook of flavor ingredients
Author 
Burdock, George A. Fenaroli, Giovanni, Prof. Dr.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
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6. 
Cover image for Food flavour technology
Food flavour technology
Author 
Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781444317770
Format: 
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7. 
Cover image for Flavourings production, composition, applications, regulations.
Flavourings production, composition, applications, regulations.
Author 
Ziegler, Herta. Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
An electronic book accessible through the World Wide Web; click for information
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482392
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8. 
Cover image for Flavourings : production, composition, applications, regulations
Flavourings : production, composition, applications, regulations
Author 
Ziegler, Herta.
Preferred Shelf Number 
TP418 .F54 2007
Format: 
Availability 
Beytepe Library~1
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9. 
Cover image for Flavour science recent advances and trends
Flavour science recent advances and trends
Author 
Bredie, Wender L. P. Petersen, Mikael Agerlin.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780444527424
Format: 
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10. 
Cover image for Common fragrance and flavor materials preparation, properties and uses.
Common fragrance and flavor materials preparation, properties and uses.
Author 
Surburg, Horst. Panten, Johannes. Bauer, Kurt. Common fragrance and flavor materials. John Wiley & Sons.
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/3527608214
http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295
Format: 
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11. 
Cover image for Flavor chemistry and technology
Flavor chemistry and technology
Author 
Reineccius, Gary. Heath, Henry B. Flavor chemistry and technology.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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12. 
Cover image for Perspectives in flavor and fragrance research
Perspectives in flavor and fragrance research
Author 
Kraft, Philip, 1944- Swift, Karl A. D. Royal Society of Chemistry (Great Britain) Society of Chemical Industry (Great Britain) Wiley InterScience (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9783906390475
Format: 
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