Search Results for Flavoring essences. - Narrowed by: Online LibrarySirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFlavoring$002bessences.$0026qf$003dLIBRARY$002509Library$0025091$00253AONLINE$002509Online$002bLibrary$0026ic$003dtrue$0026ps$003d300?2024-11-01T06:23:26ZNatural food flavors and colorantsent://SD_ILS/0/SD_ILS:4243852024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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:3553332024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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:3058032024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Food flavour technologyent://SD_ILS/0/SD_ILS:3044882024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:2897242024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Flavourings production, composition, applications, regulations.ent://SD_ILS/0/SD_ILS:3035192024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Common fragrance and flavor materials preparation, properties and uses.ent://SD_ILS/0/SD_ILS:3022242024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Flavor chemistry and technologyent://SD_ILS/0/SD_ILS:2882382024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Flavour science recent advances and trendsent://SD_ILS/0/SD_ILS:2500982024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Perspectives in flavor and fragrance researchent://SD_ILS/0/SD_ILS:3023512024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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 George A. Burdock.ent://SD_ILS/0/SD_ILS:2912902024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>Fenaroli's handbook of flavor ingredientsent://SD_ILS/0/SD_ILS:2898332024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>The dictionary of flavors and general guide for those training in the art and science of flavor chemistryent://SD_ILS/0/SD_ILS:2959952024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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:2523302024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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:2507112024-11-01T06:23:26Z2024-11-01T06:23:26ZAuthor 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/>