1. The science of chocolate. (2018) Authors: Beckett, S. T Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Steviol glycosides : cultivation, processing, analysis and applications in food /: cultivation, processing, analysis and applications in food. (2018) Editors: Wölwer-Rieck, Ursula Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Steviol glycosides : cultivation, processing, analysis and applications in food /: cultivation, processing, analysis and applications in food. (2018) Editors: Wölwer-Rieck, Ursula Record Type: Book Extent: 1 online resource (209 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Food flavours : biology and chemistry /: biology and chemistry. (©1997) Other Names: Fisher, Carolyn; Scott, Thomas R Record Type: Book Extent: 1 online resource (ix, 165 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Food flavors and chemistry : advances of the new millennium /: advances of the new millennium. (©2001) Other Names: Spanier, A. M (Arthur M.), 1948-; International Flavor Conference, 10th Record Type: Book Extent: 1 online resource (xii, 654 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fenaroli's handbook of flavor ingredients. (2001) Authors: Burdock, George A Other Names: Fenaroli, Giovanni Record Type: Book Extent: 1 online resource (1404 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Flavor chemistry and technology. ([2016?]) Authors: Reineccius, Gary Other Names: Heath, Henry B Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Steviol glycosides : production, properties, and applications /: production, properties, and applications. (2020) Editors: Galanakis, Charis M Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Common fragrance and flavor materials : preparation, properties and uses.: preparation, properties and uses. (2016) Authors: Surburg, Horst; Panten, Johannes Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Fenaroli's handbook of flavor ingredients. Volume I (2019) Authors: Furia, Thomas E Editors: Furia, Thomas E Other Names: Prof. Dr, Fenaroli, Giovanni Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗