Search Results for Flavor.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFlavor.$0026te$003dILS$0026ps$003d300?2024-09-16T22:05:57ZFlavor perceptionent://SD_ILS/0/SD_ILS:3013322024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Taylor, A. J. (Andrew John), 1951- Roberts, Deborah D., 1969- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995716">http://dx.doi.org/10.1002/9780470995716</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor chemistry and technologyent://SD_ILS/0/SD_ILS:2882382024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Reineccius, Gary. Heath, Henry B. Flavor chemistry and technology.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203485347">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Biotechnology in flavor productionent://SD_ILS/0/SD_ILS:3032562024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Havkin-Frenkel, D. (Daphna), 1951- Belanger, Faith C. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html">http://catdir.loc.gov/catdir/enhancements/fy0803/2007032683-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302493">http://dx.doi.org/10.1002/9781444302493</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory-directed flavor analysisent://SD_ILS/0/SD_ILS:2911532024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420017045">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:2898332024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Fenaroli, Giovanni, Prof. Dr. Burdock, George A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439863275">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:2897242024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Burdock, George A. Fenaroli, Giovanni, Prof. Dr.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420090864">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, satiety and food intakeent://SD_ILS/0/SD_ILS:4243412024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Tepper, Beverly J., editor. Yeomans, Martin, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1002/9781119044970">Wiley Online Library</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2871062024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439846742">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Citrus essential oils flavor and fragranceent://SD_ILS/0/SD_ILS:2980032024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Sawamura, Masayoshi.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://lib.myilibrary.com?id=422832">Connect to MyiLibrary resource.</a>
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Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpCEOFF007">http://app.knovel.com/web/toc.v/cid:kpCEOFF007</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor Physics and the TeV Scaleent://SD_ILS/0/SD_ILS:1894582024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Hou, George W. S. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-92792-1">http://dx.doi.org/10.1007/978-3-540-92792-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Perspectives in flavor and fragrance researchent://SD_ILS/0/SD_ILS:3023512024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Kraft, Philip, 1944- Swift, Karl A. D. Royal Society of Chemistry (Great Britain) Society of Chemical Industry (Great Britain) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783906390475">http://dx.doi.org/10.1002/9783906390475</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor, fragrance, and odor analysisent://SD_ILS/0/SD_ILS:2864342024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Marsili, Ray, 1946-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908273">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor of meat and meat productsent://SD_ILS/0/SD_ILS:277672024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Shahidi, Fereidoon, ed.<br/>Preferred Shelf Number TS 1960 F618 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Warmed-over flavor of meatent://SD_ILS/0/SD_ILS:2508382024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor St. Angelo, Allen J. Bailey, Milton E., 1924-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126616057">http://www.sciencedirect.com/science/book/9780126616057</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor research : principles and techniquesent://SD_ILS/0/SD_ILS:538522024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Teranishi, Roy, ort.yaz.<br/>Preferred Shelf Number TX 541 F55 1971 1.K<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:555902024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Fenaroli, Giovanni. Furia, Thomas E., ed. Bellanca, Nicolo, ed.<br/>Preferred Shelf Number TP450 F35 1971<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Perfume and flavor chemicals (aroma chemical)ent://SD_ILS/0/SD_ILS:597032024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Arctander, Steffen.<br/>Preferred Shelf Number TP 983 A77 1969 V.1<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Practical analysis of flavor and fragrance materialsent://SD_ILS/0/SD_ILS:3058032024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Goodner, Kevin. Rousseff, Russell.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819254">Click here to view book</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444343137">http://dx.doi.org/10.1002/9781444343137</a>
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<a href="http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295">http://www3.interscience.wiley.com/cgi-bin/bookhome/112650295</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fenaroli's handbook of flavor ingredients George A. Burdock.ent://SD_ILS/0/SD_ILS:2912902024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Burdock, George A. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781420037876">book distributed by CRC Press. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foodsent://SD_ILS/0/SD_ILS:3129732024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-<br/>Preferred Shelf Number ONLINE(312973.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6">http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997ent://SD_ILS/0/SD_ILS:2501492024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444825902">http://www.sciencedirect.com/science/book/9780444825902</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994ent://SD_ILS/0/SD_ILS:2501482024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444820136">http://www.sciencedirect.com/science/book/9780444820136</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Hidden persuaders in cocoa and chocolate : a flavor lexicon for cocoa and chocolate sensory professionalsent://SD_ILS/0/SD_ILS:4599802024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Januszewska, Renata, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128154472">https://www.sciencedirect.com/science/book/9780128154472</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nanotechnology applications in food : flavor, stability, nutrition and safetyent://SD_ILS/0/SD_ILS:4593932024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Oprea, Alexandra Elena, editor. Grumezescu, Alexandru Mihai, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128119426">http://www.sciencedirect.com/science/book/9780128119426</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Effects of forage feeding on milk : bioactive compounds and flavorent://SD_ILS/0/SD_ILS:4596392024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Kalač, Pavel, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128118627">https://www.sciencedirect.com/science/book/9780128118627</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Multisensory flavor perception : from fundamental neuroscience through to the marketplaceent://SD_ILS/0/SD_ILS:4588342024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003503">http://www.sciencedirect.com/science/book/9780081003503</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor : from food to behaviors, wellbeing and healthent://SD_ILS/0/SD_ILS:4589182024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Etiévant, P. (Patrick), editor. Guichard, Elisabeth, editor Salles, Christian, editor. Voilley, Andrée., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002957">http://www.sciencedirect.com/science/book/9780081002957</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor Physics at the Tevatron Decay, Mixing and CP-Violation Measurements in pp-Collisionsent://SD_ILS/0/SD_ILS:3330442024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Kuhr, Thomas. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(333044.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-10300-1">http://dx.doi.org/10.1007/978-3-642-10300-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Charm Production in Deep Inelastic Scattering Mellin Moments of Heavy Flavor Contributions to F2(x,Q^2) at NNLOent://SD_ILS/0/SD_ILS:1952972024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Klein, Sebastian. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-23286-2">http://dx.doi.org/10.1007/978-3-642-23286-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Neurogastronomy : How the Brain Creates Flavor and Why it Matters.ent://SD_ILS/0/SD_ILS:3770722024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Shepherd, Gordon M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/shep15910">http://www.jstor.org/stable/10.7312/shep15910</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foodsent://SD_ILS/0/SD_ILS:3441412024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.<br/>Preferred Shelf Number ONLINE(344141.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781849731782">http://dx.doi.org/10.1039/9781849731782</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>"I sweat the flavor of tin" labor activism in early twentieth-century Boliviaent://SD_ILS/0/SD_ILS:2465482024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Smale, Robert L. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780822973904/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of flavor characterization sensory analysis, chemistry, and physiologyent://SD_ILS/0/SD_ILS:2892622024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203912812">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The dictionary of flavors and general guide for those training in the art and science of flavor chemistryent://SD_ILS/0/SD_ILS:2959952024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor De Rovira, Dolf A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385067">http://dx.doi.org/10.1002/9780470385067</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatographyent://SD_ILS/0/SD_ILS:2523302024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Jennings, Walter G., 1922- Shibamoto, Takayuki, joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123842503">http://www.sciencedirect.com/science/book/9780123842503</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2507112024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Charalambous, George, 1922-1994.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690601">http://www.sciencedirect.com/science/book/9780121690601</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Bredie, Wender L. P. Petersen, Mikael Agerlin.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444527424">http://www.sciencedirect.com/science/book/9780444527424</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavour development, analysis and perception in food and beveragesent://SD_ILS/0/SD_ILS:3553332024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Parker, J. K., editor. Elmore, J. S., editor. Methven, L., editor. Balagiannis, D. P., contributor.<br/>Preferred Shelf Number ONLINE(355333.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782421030">http://www.sciencedirect.com/science/book/9781782421030</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food flavors and chemistry : advances of the new millenniument://SD_ILS/0/SD_ILS:958322024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International Flavor Conference (10th : 2000 : Paros, Greece) Spanier, Arthur M., ed.<br/>Preferred Shelf Number TP 372.5 I56 2000<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Instrumental analysis of foodsent://SD_ILS/0/SD_ILS:2505222024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International Flavor Conference (3rd : 1983 : Corfu, Greece) Charalambous, George, 1922-1994. Inglett, G. E., 1928-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121689018">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121689025">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Instrumental analysis of foods, recent progressent://SD_ILS/0/SD_ILS:719002024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor International flavor conference (3rd: 27-30 July 1983 : Corfu, Greece) Charalambous, G., ed. Inglett, G., ed.<br/>Preferred Shelf Number QU 50 I61 1983<br/>Format: Books<br/>Availability Health Sciences Library~2<br/>The Quality of foods and beverages chemistry and technologyent://SD_ILS/0/SD_ILS:2504252024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor 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.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Analysis of foods and beverages headspace techniquesent://SD_ILS/0/SD_ILS:2502192024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Charalambous, George, 1922-1994. American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690502">http://www.sciencedirect.com/science/book/9780121690502</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>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, Proceedingsent://SD_ILS/0/SD_ILS:5208982024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Dovier, Agostino. editor. Montanari, Angelo. editor. Orlandini, Andrea. editor. SpringerLink (Online service)<br/>Preferred Shelf Number XX(520898.1)<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-27181-6">https://doi.org/10.1007/978-3-031-27181-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Genus citrusent://SD_ILS/0/SD_ILS:5223862024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Talon, Manuel, editor. Caruso, Marco, editor. Gmitter, Fred G., editor.<br/>Preferred Shelf Number XX(522386.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128121634">https://www.sciencedirect.com/science/book/9780128121634</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of fermented meat and poultryent://SD_ILS/0/SD_ILS:3415702024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.<br/>Preferred Shelf Number ONLINE(341570.1)<br/>Electronic Access ebrary <a href="http://site.ebrary.com/id/10960905">http://site.ebrary.com/id/10960905</a>
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Table of contents <a href="http://www.myilibrary.com?id=21299&ref=toc">http://www.myilibrary.com?id=21299&ref=toc</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Wine flavour chemistryent://SD_ILS/0/SD_ILS:3013252024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Clarke, R. J. (Ronald James) Bakker, Jokie. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995594">http://dx.doi.org/10.1002/9780470995594</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Taints and off-flavours in foodent://SD_ILS/0/SD_ILS:977052024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Baigrie, Brian, ed.<br/>Preferred Shelf Number TX 531 T33 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lipid biotechnologyent://SD_ILS/0/SD_ILS:2873832024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Kuo, Tsung Min, 1942- Gardner, Harold W., 1935-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203908198">Distributed by publisher. 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(Morley Richard), 1922-1990. Brand, Joseph G. International Conference on the Chemical Senses and Nutrition (3rd : 1984 : Monell Chemical Senses Center)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123978554">http://www.sciencedirect.com/science/book/9780123978554</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The analysis and control of less-desirable flavors in foods and beveragesent://SD_ILS/0/SD_ILS:2525492024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Charalambous, George, 1922-1994. Chemical Congress of the North American Continent (2nd : 1980 : Las Vegas)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121690656">http://www.sciencedirect.com/science/book/9780121690656</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Plant pigments, flavors and textures the chemistry and biochemistry of selected compoundsent://SD_ILS/0/SD_ILS:2514582024-09-16T22:05:57Z2024-09-16T22:05:57ZAuthor Eskin, N. 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