Search Results for Flavor.

Flavor perception

2026-03-16T20:06:10Z

Author Taylor, A. J. (Andrew John), 1951- Roberts, Deborah D., 1969- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470995716
Format: Electronic Resources
Availability Online Library~1

Flavor chemistry and technology

2026-03-16T20:06:10Z

Author Reineccius, Gary., author. Heath, Henry B. Flavor chemistry and technology.
Preferred Shelf Number TP372.5 .H43 2006
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Biotechnology in flavor production

2026-03-16T20:06:10Z

Author Havkin-Frenkel, D. (Daphna), 1951- Belanger, Faith C. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html John Wiley http://dx.doi.org/10.1002/9781444302493
Format: Electronic Resources
Availability Online Library~1

Sensory-directed flavor analysis

2026-03-16T20:06:10Z

Author Marsili, Ray, 1946-
Preferred Shelf Number TX546 .S454 2007
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Fenaroli's handbook of flavor ingredients.

2026-03-16T20:06:10Z

Author Fenaroli, Giovanni, Prof. Dr., author. Burdock, George A.
Preferred Shelf Number TP418 .F46 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Fenaroli's handbook of flavor ingredients.

2026-03-16T20:06:10Z

Author Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr.
Preferred Shelf Number TP418 .B86 2010
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Flavor, satiety and food intake

2026-03-16T20:06:10Z

Author Tepper, Beverly J., editor. Yeomans, Martin, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Flavor, satiety and food intake

2026-03-16T20:06:10Z

Author Tepper, Beverly J., editor. Yeomans, Martin, editor.
Preferred Shelf Number QP136 .F54 2017 EB
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119044970
Format: Electronic Resources
Availability Online Library~1

Flavor, fragrance, and odor analysis

2026-03-16T20:06:10Z

Author Marsili, Ray, 1946-
Preferred Shelf Number TX546 .F52 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Citrus essential oils flavor and fragrance

2026-03-16T20:06:10Z

Author Sawamura, Masayoshi.
Preferred Shelf Number ONLINE
Electronic Access Connect to MyiLibrary resource. John Wiley http://dx.doi.org/10.1002/9780470613160 Knovel http://app.knovel.com/web/toc.v/cid:kpCEOFF007
Format: Electronic Resources
Availability Online Library~1

Flavor Physics and the TeV Scale

2026-03-16T20:06:10Z

Author Hou, George W. S. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-540-92792-1
Format: Electronic Resources
Availability Online Library~1

Perspectives in flavor and fragrance research

2026-03-16T20:06:10Z

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: Electronic Resources
Availability Online Library~1

Flavor, fragrance, and odor analysis

2026-03-16T20:06:10Z

Author Marsili, Ray, 1946-
Preferred Shelf Number TX546 .F52 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Flavor of meat and meat products

2026-03-16T20:06:10Z

Author Shahidi, Fereidoon, ed.
Preferred Shelf Number TS 1960 F618 1994
Format: Books
Availability Beytepe Library~1

Warmed-over flavor of meat

2026-03-16T20:06:10Z

Author St. Angelo, Allen J. Bailey, Milton E., 1924-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126616057
Format: Electronic Resources
Availability Online Library~1

Fenaroli's handbook of flavor ingredients

2026-03-16T20:06:10Z

Author Fenaroli, Giovanni. Furia, Thomas E., ed. Bellanca, Nicolo, ed.
Preferred Shelf Number TP450 F35 1971
Format: Books
Availability Beytepe Library~1

Flavor research : principles and techniques

2026-03-16T20:06:10Z

Author Teranishi, Roy, ort.yaz.
Preferred Shelf Number TX 541 F55 1971 1.K
Format: Books
Availability Health Sciences Library~1

Perfume and flavor chemicals (aroma chemical)

2026-03-16T20:06:10Z

Author Arctander, Steffen.
Preferred Shelf Number TP 983 A77 1969 V.1
Format: Books
Availability Beytepe Library~2

Practical analysis of flavor and fragrance materials

2026-03-16T20:06:10Z

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: Electronic Resources
Availability Online Library~1

Perfume and flavor materials of natural origin

2026-03-16T20:06:10Z

Author Arctander, Steffen.
Preferred Shelf Number TP 958 AR273 1960
Format: Books
Availability Beytepe Library~1

Common fragrance and flavor materials preparation, properties and uses.

2026-03-16T20:06:10Z

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: Electronic Resources
Availability Online Library~1

Fenaroli's handbook of flavor ingredients : George A. Burdock.

2026-03-16T20:06:10Z

Author Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients.
Preferred Shelf Number TP418 .B86 2005
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

2026-03-16T20:06:10Z

Author International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-
Preferred Shelf Number ONLINE(312973.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6
Format: Electronic Resources
Availability Online Library~1

Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

2026-03-16T20:06:10Z

Author International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444825902
Format: Electronic Resources
Availability Online Library~1

Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994

2026-03-16T20:06:10Z

Author International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820136
Format: Electronic Resources
Availability Online Library~1

Aroma and Flavor in Product Development: Characterization, Perception, and Application

2026-03-16T20:06:10Z

Author Samakradhamrongthai, Rajnibhas Sukeaw. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-62612-8
Format: Electronic Resources
Availability Online Library~1

Flavoromics : an integrated approach to flavor and sensory assessment

2026-03-16T20:06:10Z

Author Nollet, Leo M. L., 1948- editor. Bordiga, Matteo, editor.
Preferred Shelf Number TX546
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781003268758 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Flavor-Associated Applications in Health and Wellness Food Products

2026-03-16T20:06:10Z

Author Du, Xiaofen. editor. Yang, Jun. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-51808-9
Format: Electronic Resources
Availability Online Library~1

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

2026-03-16T20:06:10Z

Author Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number TX553 .A3
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
Format: Electronic Resources
Availability Online Library~1

Flavor : from food to behaviors, wellbeing and health.

2026-03-16T20:06:10Z

Author Guichard, Elisabeth, 1956- editor. Salles, Christian, editor.
Preferred Shelf Number ONLİNE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780323899031
Format: Books
Availability Online Library~1

Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionals

2026-03-16T20:06:10Z

Author Januszewska, Renata, author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128154472
Format: Electronic Resources
Availability Online Library~1

Nanotechnology applications in food : flavor, stability, nutrition and safety

2026-03-16T20:06:10Z

Author Oprea, Alexandra Elena, editor. Grumezescu, Alexandru Mihai, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128119426
Format: Electronic Resources
Availability Online Library~1

Effects of forage feeding on milk : bioactive compounds and flavor

2026-03-16T20:06:10Z

Author Kalač, Pavel, author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128118627
Format: Electronic Resources
Availability Online Library~1

Flavor : from food to behaviors, wellbeing and health

2026-03-16T20:06:10Z

Author Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081002957
Format: Electronic Resources
Availability Online Library~1

Multisensory flavor perception : from fundamental neuroscience through to the marketplace

2026-03-16T20:06:10Z

Author Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081003503
Format: Electronic Resources
Availability Online Library~1

Flavor Physics at the Tevatron Decay, Mixing and CP-Violation Measurements in pp-Collisions

2026-03-16T20:06:10Z

Author Kuhr, Thomas. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE(333044.1)
Electronic Access http://dx.doi.org/10.1007/978-3-642-10300-1
Format: Electronic Resources
Availability Online Library~1

Charm Production in Deep Inelastic Scattering Mellin Moments of Heavy Flavor Contributions to F2(x,Q^2) at NNLO

2026-03-16T20:06:10Z

Author Klein, Sebastian. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-642-23286-2
Format: Electronic Resources
Availability Online Library~1

Neurogastronomy : How the Brain Creates Flavor and Why it Matters.

2026-03-16T20:06:10Z

Author Shepherd, Gordon M.
Preferred Shelf Number ONLINE
Electronic Access http://www.jstor.org/stable/10.7312/shep15910
Format: Electronic Resources
Availability Online Library~1

"I sweat the flavor of tin" labor activism in early twentieth-century Bolivia

2026-03-16T20:06:10Z

Author Smale, Robert L. Project Muse.
Preferred Shelf Number ONLINE
Electronic Access Full text available:
Format: Electronic Resources
Availability Online Library~1

Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

2026-03-16T20:06:10Z

Author Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.
Preferred Shelf Number ONLINE(344141.1)
Electronic Access http://dx.doi.org/10.1039/9781849731782
Format: Electronic Resources
Availability Online Library~1

Handbook of flavor characterization : sensory analysis, chemistry, and physiology

2026-03-16T20:06:10Z

Author Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
Preferred Shelf Number TP372.5 .H36 2004
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

The dictionary of flavors and general guide for those training in the art and science of flavor chemistry

2026-03-16T20:06:10Z

Author De Rovira, Dolf A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385067
Format: Electronic Resources
Availability Online Library~1

Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography

2026-03-16T20:06:10Z

Author Jennings, Walter G., 1922- Shibamoto, Takayuki, joint author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123842503
Format: Electronic Resources
Availability Online Library~1

Flavor of foods and beverages chemistry and technology

2026-03-16T20:06:10Z

Author Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121690601
Format: Electronic Resources
Availability Online Library~1

Flavour science recent advances and trends

2026-03-16T20:06:10Z

Author Bredie, Wender L. P. Petersen, Mikael Agerlin.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444527424
Format: Electronic Resources
Availability Online Library~1

Flavour development, analysis and perception in food and beverages

2026-03-16T20:06:10Z

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
Format: Electronic Resources
Availability Online Library~1

Food flavors and chemistry : advances of the new millennium

2026-03-16T20:06:10Z

Author International Flavor Conference (10th : 2000 : Paros, Greece) Spanier, Arthur M., ed.
Preferred Shelf Number TP 372.5 I56 2000
Format: Books
Availability Health Sciences Library~1

Instrumental analysis of foods

2026-03-16T20:06:10Z

Author International Flavor Conference (3rd : 1983 : Corfu, Greece) Charalambous, George, 1922-1994. Inglett, G. E., 1928-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect Vol. 1 ScienceDirect Vol. 2
Format: Electronic Resources
Availability Online Library~1

Instrumental analysis of foods, recent progress

2026-03-16T20:06:10Z

Author International flavor conference (3rd: 27-30 July 1983 : Corfu, Greece) Charalambous, G., ed. Inglett, G., ed.
Preferred Shelf Number QU 50 I61 1983
Format: Books
Availability Health Sciences Library~2

The Quality of foods and beverages chemistry and technology

2026-03-16T20:06:10Z

Author Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect Vol. 1 ScienceDirect Vol. 2
Format: Electronic Resources
Availability Online Library~1

Analysis of foods and beverages headspace techniques

2026-03-16T20:06:10Z

Author Charalambous, George, 1922-1994. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121690502
Format: Electronic Resources
Availability Online Library~1

Biofilm Applications to Revolutionize Food Technology

2026-03-16T20:06:10Z

Author Sarkar, Tanmay. editor. (orcid)0000-0003-3869-1604 Lahiri, Dibyajit. editor. Nag, Moupriya. editor. (orcid)0000-0002-4417-9976 Bhattacharya, Debasmita. editor. (orcid)0000-0002-4507-4519 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-85205-3
Format: Electronic Resources
Availability Online Library~1

Omics Approaches for Tomato Yield and Quality Trait Improvement

2026-03-16T20:06:10Z

Author Waseem, Muhammad. editor. (orcid)0000-0001-7947-7722 S. Prakash, Channapatna. editor. (orcid)0000-0002-0900-8987 Faiz, Sajid. editor. Li, Zhengguo. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-96-3890-1
Format: Electronic Resources
Availability Online Library~1

Food coatings and preservation technologies

2026-03-16T20:06:10Z

Author Sen, Mousumi (Professor of chemistry), editor.
Preferred Shelf Number TP451 .E3
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394237623
Format: Electronic Resources
Availability Online Library~1

Biotechnological Innovations in Food Processing Transforming the Future of Nutrition and Sustainability

2026-03-16T20:06:10Z

Author S. Gaikwad, Pratik. editor. Choudhary, Pintu. editor. (orcid)0000-0002-9803-0034 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-96526-5
Format: Electronic Resources
Availability Online Library~1

Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches

2026-03-16T20:06:10Z

Author Ray, Ramesh C. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-99-8266-0
Format: Electronic Resources
Availability Online Library~1

Umami Taste for Health

2026-03-16T20:06:10Z

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
Format: Electronic Resources
Availability Online Library~1

Sourdough Microbiota and Starter Cultures for Industry

2026-03-16T20:06:10Z

Author Ceresino, Elaine Berger. editor. Juodeikiene, Grazina. editor. Miescher Schwenninger, Susanne. editor. Ferreira da Rocha, João Miguel. editor. (orcid)0000-0002-0936-2003 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-48604-3
Format: Electronic Resources
Availability Online Library~1

Nonthermal food processing, safety, and preservation

2026-03-16T20:06:10Z

Author Prakash, Anand, editor. Kuila, Arindam, editor.
Preferred Shelf Number TP248.65 .F66 N66 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394186631
Format: Electronic Resources
Availability Online Library~1

Understanding wine chemistry

2026-03-16T20:06:10Z

Author Waterhouse, Andrew Leo, author. Sacks, Gavin L., 1978- author. Jeffery, David W., 1972- author.
Preferred Shelf Number TP548.5 .A5 W38 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394258406
Format: Electronic Resources
Availability Online Library~1

Preservation and Authentication of Coconut Products Recent Trends and Prospects

2026-03-16T20:06:10Z

Author Pandiselvam, R. editor. (orcid)0000-0003-0996-8328 Ramesh, S.V. editor. (orcid)0000-0002-2107-360X SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-64653-9
Format: Electronic Resources
Availability Online Library~1

Genetics, Genomics and Breeding of Seed Spices

2026-03-16T20:06:10Z

Author Kole, Chittaranjan. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-97-9630-4
Format: Electronic Resources
Availability Online Library~1

Transcriptional regulation of flesh fruit development and ripening

2026-03-16T20:06:10Z

Author Luo, Yunbo (Of Zhongguo nong ye da xue), author.
Preferred Shelf Number SB360.5 .L86 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394187690
Format: Electronic Resources
Availability Online Library~1

Good microbes in medicine, food production, biotechnology, bioremediation, and agriculture

2026-03-16T20:06:10Z

Author Bruijn, F. J. de (Frans J. de), editor. Smidt, Hauke, editor. Cocolin, Luca, editor. Dowling, D. N. (David N.), editor. Sauer, Michael, 1972- editor.
Preferred Shelf Number QR41.2 .G66 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119762621
Format: Electronic Resources
Availability Online Library~1

Sensory profiling of dairy products

2026-03-16T20:06:10Z

Author Tuohy, John J., editor.
Preferred Shelf Number TX556 .M5 S46 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119619383
Format: Electronic Resources
Availability Online Library~1

Honey : composition and health benefits

2026-03-16T20:06:10Z

Author Khalil, Md. Ibrahim, editor. Gan, Siew Hua, editor. Goh, Bey Hing, editor.
Preferred Shelf Number RM666 .H55 H63 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119113324
Format: Electronic Resources
Availability Online Library~1

Natural flavors, fragrances, and perfumes : chemistry, production, and sensory approach

2026-03-16T20:06:10Z

Author Gopi, Sreeraj, editor. Sukumaran, Nimisha Pulikkal, editor. Jacob, Joby, editor. Thomas, Sabu, editor.
Preferred Shelf Number HD9999 .E782 N38 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527824816
Format: Electronic Resources
Availability Online Library~1

Smart Trends in Computing and Communications Proceedings of SmartCom 2023, Volume 2

2026-03-16T20:06:10Z

Author Senjyu, Tomonobu. editor. So-In, Chakchai. editor. Joshi, Amit. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-99-0838-7
Format: Electronic Resources
Availability Online Library~1

Handbook on Sourdough Biotechnology

2026-03-16T20:06:10Z

Author Gobbetti, Marco. editor. Gänzle, Michael. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-23084-4
Format: Electronic Resources
Availability Online Library~1

AIxIA 2022 - Advances in Artificial Intelligence XXIst International Conference of the Italian Association for Artificial Intelligence, AIxIA 2022, Udine, Italy, November 28 - December 2, 2022, Proceedings

2026-03-16T20:06:10Z

Author Dovier, Agostino. editor. Montanari, Angelo. editor. Orlandini, Andrea. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-27181-6
Format: Electronic Resources
Availability Online Library~1

Volatile compounds formation in specialty beverages

2026-03-16T20:06:10Z

Author Richter Reis, Felipe, editor. Eleutério dos Santos, Caroline Mongruel, editor.
Preferred Shelf Number TP511
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781003129462 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Smart healthcare system design : security and privacy aspects

2026-03-16T20:06:10Z

Author Islam, SK Hafizul, editor. Samanta, Debabrata, 1987- editor.
Preferred Shelf Number R859.7 .A78
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119792253
Format: Electronic Resources
Availability Online Library~1

The Genus citrus

2026-03-16T20:06:10Z

Author Talon, Manuel, editor. Caruso, Marco, editor. Gmitter, Fred G., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128121634
Format: Electronic Resources
Availability Online Library~1

Textural characteristics of world foods

2026-03-16T20:06:10Z

Author Nishinari, Katsuyoshi, editor.
Preferred Shelf Number TX546 .T49 2020
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902
Format: Electronic Resources
Availability Online Library~1

Water activity in foods : fundamentals and applications

2026-03-16T20:06:10Z

Author Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- editor.
Preferred Shelf Number TX553 .W3 W358 2020
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982
Format: Electronic Resources
Availability Online Library~1

Industrial enzyme applications

2026-03-16T20:06:10Z

Author Vogel, Andreas, editor. May, Oliver, editor.
Preferred Shelf Number HD9660 .E582 I53 2019
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527813780
Format: Electronic Resources
Availability Online Library~1

HEAVY FLAVOUR PHYSICS THEORY AND EXPERIMENTAL RESULTS IN HEAVY QUARK PHYSICS

2026-03-16T20:06:10Z

Author Scottish Universities Summer School in Physics (55th : 2001 : St. Andrews) Davies, C. T. H., editor. Playfer, S. M. (Steve M.), editor.
Preferred Shelf Number QC793.3 .Q37
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9780429187056 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Essential oils in food processing : chemistry, safety and applications

2026-03-16T20:06:10Z

Author Hashemi, Seyed Mohammad Bagher, 1986- editor. Khaneghah, Amin Mousavi, editor. Sant'Ana, Anderson de Souza, editor.
Preferred Shelf Number TP958 .E875 2018
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119149392
Format: Electronic Resources
Availability Online Library~1

Handbook of Vegetables and Vegetable Processing.

2026-03-16T20:06:10Z

Author Hui, Y. H. Siddiq, Muhammad. Uebersax, Mark A.
Preferred Shelf Number TP443 .H363 2018
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119098935
Format: Electronic Resources
Availability Online Library~1

Functional foods and beverages : in vitro assessment of nutritional, sensory, and safety properties

2026-03-16T20:06:10Z

Author Bordenave, Nicolas, 1980- editor. Institute of Food Technologists.
Preferred Shelf Number QP144 .F85 F8636 2018
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118823309
Format: Electronic Resources
Availability Online Library~1

Dictionary of flavors

2026-03-16T20:06:10Z

Author De Rovira, Dolf A., author.
Preferred Shelf Number TP418 .D4 2017 EB
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118856420
Format: Electronic Resources
Availability Online Library~1

Accelerating new food product design and development

2026-03-16T20:06:10Z

Author Beckley, Jacqueline H., editor. Herzog, Leslie J., editor. Foley, M. Michele, editor.
Preferred Shelf Number HD9005 .A62 2017
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119149330
Format: Electronic Resources
Availability Online Library~1

Brewing and Distilling Yeasts

2026-03-16T20:06:10Z

Author Stewart, Graham G. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-69126-8
Format: Electronic Resources
Availability Online Library~1

Computability and Complexity Essays Dedicated to Rodney G. Downey on the Occasion of His 60th Birthday

2026-03-16T20:06:10Z

Author Day, Adam. editor. Fellows, Michael. editor. Greenberg, Noam. editor. Khoussainov, Bakhadyr. editor. Melnikov, Alexander. editor.
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-50062-1
Format: Electronic Resources
Availability Online Library~1

Industrial biotechnology : products and processes

2026-03-16T20:06:10Z

Author Wittmann, Christoph, Dr., editor. Liao, James, editor.
Preferred Shelf Number TP248.27 .M53
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527807833
Format: Electronic Resources
Availability Online Library~1

Innovative technologies in beverage processing

2026-03-16T20:06:10Z

Author Aguiló-Aguayo, Ingrid, 1981- editor. Plaza, Lucia, 1972- editor.
Preferred Shelf Number HD9348 .A2
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118929346
Format: Electronic Resources
Availability Online Library~1

Big Data 2.0 Processing Systems A Survey

2026-03-16T20:06:10Z

Author Sakr, Sherif. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-38776-5
Format: Electronic Resources
Availability Online Library~1

Ethics in Computing A Concise Module

2026-03-16T20:06:10Z

Author Kizza, Joseph Migga. author. (orcid)0009-0001-1564-4277 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-29106-2
Format: Electronic Resources
Availability Online Library~1

Cocoa and coffee fermentations

2026-03-16T20:06:10Z

Author Schwan, Rosane F., editor. Fleet, G. H. (Graham H.), 1946- editor.
Preferred Shelf Number SB267 .C63 2015
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Tryptophan Metabolism: Implications for Biological Processes, Health and Disease

2026-03-16T20:06:10Z

Author Engin, Atilla. editor. Engin, Ayse Basak. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-15630-9
Format: Electronic Resources
Availability Online Library~1

Handbook of fermented meat and poultry

2026-03-16T20:06:10Z

Author Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.
Preferred Shelf Number ONLINE(341570.1)
Electronic Access ebrary http://site.ebrary.com/id/10960905 John Wiley http://dx.doi.org/10.1002/9781118522653
Format: Electronic Resources
Availability Online Library~1

Ultra performance liquid chromatography mass spectrometry : evaluation and applications in food analysis

2026-03-16T20:06:10Z

Author Naushad, Mu, editor. of c ompilation. Khan, Mohammad Rizwan, editor. of compilation.
Preferred Shelf Number TX548.2 .L55 U58 2014
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food composition and analysis : methods and strategies

2026-03-16T20:06:10Z

Author Haghi, A. K., editor. Carvajal-Millan, Elizabeth, editor.
Preferred Shelf Number TP370 .F66 2014
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

2026-03-16T20:06:10Z

Author Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number TP453 .C65 N87 2014
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

The perfect meal : the multisensory science of food and dining

2026-03-16T20:06:10Z

Author Spence, Charles, author. Piqueras-Fiszman, Betina, author.
Preferred Shelf Number ONLINE(341559.1)
Electronic Access Cover image http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296 ebrary http://site.ebrary.com/id/10892179 John Wiley http://dx.doi.org/10.1002/9781118491003 MyiLibrary http://www.myilibrary.com?id=627052
Format: Electronic Resources
Availability Online Library~1

Raspberry Pi System Software Reference

2026-03-16T20:06:10Z

Author Gay, Warren. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4842-0796-3
Format: Electronic Resources
Availability Online Library~1

Laboratory experiments using microwave heating

2026-03-16T20:06:10Z

Author Leadbeater, Nicholas E., author. McGowan, Cynthia B.
Preferred Shelf Number QD43 .L35 2013
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Fermentation : effects on food properties

2026-03-16T20:06:10Z

Author Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.
Preferred Shelf Number QR151 .F47 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of plant-based fermented food and beverage technology

2026-03-16T20:06:10Z

Author Hui, Y. H. (Yiu H.) Evranuz, E. Ozgul. Arroyo-Lopez, Francisco Noe.
Preferred Shelf Number TP371.44 .H358 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food science : research and technology

2026-03-16T20:06:10Z

Author Haghi, A. K.
Preferred Shelf Number TX541 .F66 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food flavors : chemical, sensory and technological properties

2026-03-16T20:06:10Z

Author Jelen, Henryk.
Preferred Shelf Number TX531 .F66 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

The neural bases of multisensory processes

2026-03-16T20:06:10Z

Author Murray, M. M. (Micah M.) Wallace, Mark T.
Preferred Shelf Number QP447 .N48 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of meat and meat processing

2026-03-16T20:06:10Z

Author Hui, Y. H. (Yiu H.) Aalhus, J. L.
Preferred Shelf Number TX373 .M393 2012
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Wine flavour chemistry

2026-03-16T20:06:10Z

Author Bakker, Jokie. Clarke, R. J. (Ronald James) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Handbook of vanilla science and technology

2026-03-16T20:06:10Z

Author Havkin-Frenkel, D. (Daphna), 1951- Belanger, Faith C.
Preferred Shelf Number SB307 .V2 H36 2011 EB
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119377320
Format: Electronic Resources
Availability Online Library~1

Emerging technologies for food quality and food safety evaluation

2026-03-16T20:06:10Z

Author Cho, Yong-Jin, 1961-
Preferred Shelf Number TP372.5 .E44 2011
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Fruit and cereal bioactives : sources, chemistry, and applications

2026-03-16T20:06:10Z

Author Tokusoglu, Ozlem. Hall, Clifford, III.
Preferred Shelf Number QK865 .F78 2011
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Enzymes in fruit and vegetable processing : chemistry and engineering applications

2026-03-16T20:06:10Z

Author Bayindirli, Alev.
Preferred Shelf Number TP440 .E69 2010
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Advances in food biochemistry

2026-03-16T20:06:10Z

Author Yildiz, Fatih.
Preferred Shelf Number TP248.65 .F66 A355 2010
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food flavour technology

2026-03-16T20:06:10Z

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: Electronic Resources
Availability Online Library~1

Handbook of fruit and vegetable flavors

2026-03-16T20:06:10Z

Author Hui, Y. H. (Yiu H.)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470622834 http://onlinelibrary.wiley.com/book/10.1002/9780470622834 Knovel http://app.knovel.com/web/toc.v/cid:kpHFVF0002 http://site.ebrary.com/lib/alltitles/Doc?id=10392932
Format: Electronic Resources
Availability Online Library~1

Controlling Maillard pathways to generate flavors

2026-03-16T20:06:10Z

Author Mottram, D. S. (Donald S.) Taylor, A. J. (Andrew John), 1951-
Preferred Shelf Number TP372.55 C66 2010
Format: Books
Availability Beytepe Library~1

Handbook of processed meats and poultry analysis

2026-03-16T20:06:10Z

Author Nollet, Leo M. L., 1948- Toldra, Fidel.
Preferred Shelf Number TX556 .M4 H384 2009
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commodities

2026-03-16T20:06:10Z

Author Yahia, Elhadi M.
Preferred Shelf Number TP373.3 .M63 2009
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Tree nuts : composition, phytochemicals, and health effects

2026-03-16T20:06:10Z

Author Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-
Preferred Shelf Number TX399 .T74 2009
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Advances in deep-fat frying of foods

2026-03-16T20:06:10Z

Author Sahin, Serpil. Sumnu, Servit Gulum.
Preferred Shelf Number TX689 .A38 2009
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Tea and tea products : chemistry and health-promoting properties

2026-03-16T20:06:10Z

Author Ho, Chi-Tang, 1944- Lin, Jen-Kun. Shahidi, Fereidoon, 1951-
Preferred Shelf Number RM251 .T42 2008
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Chemical and functional properties of food components

2026-03-16T20:06:10Z

Author Sikorski, Zdzislaw E.
Preferred Shelf Number TX545 .C44 2007
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Taste and Smell : An Update

2026-03-16T20:06:10Z

Author Hummel, T., editor. Welge-Lüssen, A., editor.
Preferred Shelf Number XX(549191.1)
Electronic Access https://karger.com/book/doi/10.1159/isbn.978-3-318-01351-1
Format: Electronic Resources
Availability Online Library~1

Soy applications in food

2026-03-16T20:06:10Z

Author Riaz, Mian N., author.
Preferred Shelf Number TX558 .S7 R53 2006
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Novel food processing technologies

2026-03-16T20:06:10Z

Author Barbosa-Canovas, Gustavo V. Cano, M. Pilar. Tapia, Maria S.
Preferred Shelf Number TP372.8 .N68 2005
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food emulsions : principles, practices, and techniques

2026-03-16T20:06:10Z

Author McClements, D. J., author.
Preferred Shelf Number TP156 .E6 M35 2005
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of food and beverage fermentation technology

2026-03-16T20:06:10Z

Author Hui, Y. H. (Yiu H.)
Preferred Shelf Number TP371.44 .H358 2004
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Phenolics in food and nutraceuticals

2026-03-16T20:06:10Z

Author Shahidi, Fereidoon, 1951, author. Naczk, Marian.
Preferred Shelf Number TP453 .P45 S55 2004
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Wine flavour chemistry

2026-03-16T20:06:10Z

Author Clarke, R. J. (Ronald James) Bakker, Jokie. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470995594
Format: Electronic Resources
Availability Online Library~1

Chemistry and Technology of Flavors and Fragrances.

2026-03-16T20:06:10Z

Author Rowe, David J. (David John), 1958-
Preferred Shelf Number ONLINE(318763.1)
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371 MyiLibrary http://www.myilibrary.com?id=21299 John Wiley http://dx.doi.org/10.1002/9781444305517 Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: Electronic Resources
Availability Online Library~1

Chemistry and Technology of Flavors and Fragrances.

2026-03-16T20:06:10Z

Author Rowe, David J. (David John), 1958-
Preferred Shelf Number ONLINE(318769.1)
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371 MyiLibrary http://www.myilibrary.com?id=21299 John Wiley http://dx.doi.org/10.1002/9781444305517 Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: Electronic Resources
Availability Online Library~1

Chemistry and Technology of Flavors and Fragrances.

2026-03-16T20:06:10Z

Author Rowe, David J. (David John), 1958-
Preferred Shelf Number ONLINE(318774.1)
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=238371 MyiLibrary http://www.myilibrary.com?id=21299 John Wiley http://dx.doi.org/10.1002/9781444305517 Table of contents http://www.myilibrary.com?id=21299&ref=toc
Format: Electronic Resources
Availability Online Library~1

Handbook of olfaction and gustation

2026-03-16T20:06:10Z

Author Doty, Richard L.
Preferred Shelf Number QP455 .H36 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of video databases : design and applications

2026-03-16T20:06:10Z

Author Furht, Borivoje., author. Marques, Oge.
Preferred Shelf Number TA1635 .F88 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Extraction optimization in food engineering

2026-03-16T20:06:10Z

Author Liadakis, George. Tzia, Constantina.
Preferred Shelf Number TP370.5 .E95 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Postharvest physiology and pathology of vegetables

2026-03-16T20:06:10Z

Author Bartz, Jerry A., 1942- Brecht, Jeffrey K., 1942- Weichmann, J. Postharvest physiology of vegetables.
Preferred Shelf Number SB324.6 .P658 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of food enzymology

2026-03-16T20:06:10Z

Author Voragen, A. G. J. Whitaker, John R. Wong, Dominic W. S.
Preferred Shelf Number TX553 .E6 H36 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Taints and off-flavours in food

2026-03-16T20:06:10Z

Author Baigrie, Brian, ed.
Preferred Shelf Number TX 531 T33 2003
Format: Books
Availability Beytepe Library~1

Fresh-cut fruits and vegetables : science, technology, and market

2026-03-16T20:06:10Z

Author Lamikanra, Olusola.
Preferred Shelf Number TX612 .F7 F74 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Lipid biotechnology

2026-03-16T20:06:10Z

Author Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-
Preferred Shelf Number TP248.65 .L57 L565 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Poultry products processing : an industry guide

2026-03-16T20:06:10Z

Author Barbut, Shabtai., author.
Preferred Shelf Number TS1968 .B37 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food Additives.

2026-03-16T20:06:10Z

Author Branen, Alfred Larry, 1945- Davidson, P. Michael, 1950- Salminen, Seppo. Thorngate, John.
Preferred Shelf Number TX553 .A3 .F564 2002 EB
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9780367800505 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Natural extracts using supercritical carbon dioxide

2026-03-16T20:06:10Z

Author Mukhopadhyay, Mamata., author.
Preferred Shelf Number TP156 .E8 M84 2000
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Neural and metabolic control of macronutrient intake

2026-03-16T20:06:10Z

Author Berthoud, Hans-Rudolf. Seeley, Randy J.
Preferred Shelf Number QP136 .N47 2000
Electronic Access Taylor & Francis http://www.taylorfrancis.com/books/9781420048933 Taylor & Francis https://www.taylorfrancis.com/books/9781420048933 Taylor & Francis https://www.taylorfrancis.com/books/9780367802059 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Interaction of the chemical senses with nutrition

2026-03-16T20:06:10Z

Author Kare, Morley R. (Morley Richard), 1922-1990. Brand, Joseph G. International Conference on the Chemical Senses and Nutrition (3rd : 1984 : Monell Chemical Senses Center)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123978554
Format: Electronic Resources
Availability Online Library~1

The analysis and control of less-desirable flavors in foods and beverages

2026-03-16T20:06:10Z

Author Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121690656
Format: Electronic Resources
Availability Online Library~1

Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds

2026-03-16T20:06:10Z

Author Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780122422508
Format: Electronic Resources
Availability Online Library~1