Search Results for Flavoring essences.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFlavoring$002bessences.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300?dt=list2026-03-28T12:53:26ZVolatile compounds formation in specialty beveragesent://SD_ILS/0/SD_ILS:5818262026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Richter Reis, Felipe, editor. Eleutério dos Santos, Caroline Mongruel, editor.<br/>Preferred Shelf Number TP511<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003129462">https://www.taylorfrancis.com/books/9781003129462</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Natural food flavors and colorantsent://SD_ILS/0/SD_ILS:5931142026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Attokaran, Mathew, author.<br/>Preferred Shelf Number TP418<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119114796">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119114796</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dictionary of flavorsent://SD_ILS/0/SD_ILS:5935382026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor De Rovira, Dolf A., author.<br/>Preferred Shelf Number TP418 .D4 2017 EB<br/>Electronic Access <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781118856420">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118856420</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Natural food flavors and colorantsent://SD_ILS/0/SD_ILS:4243852026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Attokaran, Mathew, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1002/9781119114796">Wiley Online Library</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:3553332026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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/>Practical analysis of flavor and fragrance materialsent://SD_ILS/0/SD_ILS:3058032026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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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Image <a href="http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg">http://images.contentreserve.com/ImageType-100/0128-1/{291D46BF-FF83-425C-9F55-815F39FF71B3}Img100.jpg</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Natural food flavors and colorantsent://SD_ILS/0/SD_ILS:2702922026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Attokaran, Mathew.<br/>Preferred Shelf Number TP418 A88 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fenaroli's handbook of flavor ingredients.ent://SD_ILS/0/SD_ILS:5430862026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr.<br/>Preferred Shelf Number TP418 .B86 2010<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420090864">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Food flavour technologyent://SD_ILS/0/SD_ILS:3044882026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Taylor, A. J. (Andrew John), 1951- Linforth, Robert S. T. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444317770">http://dx.doi.org/10.1002/9781444317770</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavourings : production, composition, applications, regulationsent://SD_ILS/0/SD_ILS:1337642026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Ziegler, Herta.<br/>Preferred Shelf Number TP418 .F54 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Flavourings production, composition, applications, regulations.ent://SD_ILS/0/SD_ILS:3035192026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Ziegler, Herta. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1002/9783527611454">An electronic book accessible through the World Wide Web; click for information</a>
Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482392">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482392</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flavor chemistry and technologyent://SD_ILS/0/SD_ILS:5422242026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Reineccius, Gary., author. Heath, Henry B. Flavor chemistry and technology.<br/>Preferred Shelf Number TP372.5 .H43 2006<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9780203485347">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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/>Common fragrance and flavor materials preparation, properties and uses.ent://SD_ILS/0/SD_ILS:3022242026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Surburg, Horst. Panten, Johannes. Bauer, Kurt. Common fragrance and flavor materials. John Wiley & Sons.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/3527608214">http://dx.doi.org/10.1002/3527608214</a>
<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:5429062026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Burdock, George A., author. Fenaroli, Giovanni, Prof. Dr. Handbook of flavor ingredients.<br/>Preferred Shelf Number TP418 .B86 2005<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420037876">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Perspectives in flavor and fragrance researchent://SD_ILS/0/SD_ILS:3023512026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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/>Fenaroli's handbook of flavor ingredients.ent://SD_ILS/0/SD_ILS:5427692026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor Fenaroli, Giovanni, Prof. Dr., author. Burdock, George A.<br/>Preferred Shelf Number TP418 .F46 2002<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439863275">Click here to view.</a><br/>Format: Books<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:2959952026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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:2523302026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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:2507112026-03-28T12:53:26Z2026-03-28T12:53:26ZAuthor 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/>