1. Advances in flavours and fragrances : from the sensation to the synthesis /: from the sensation to the synthesis. (2007) Other Names: Swift, Karl A. D; Royal Society of Chemistry (Great Britain) Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beckett's Industrial Chocolate Manufacture and Use. (2017) Editors: Beckett, Steve T; Fowler, Mark S; Ziegler, Gregory R Record Type: Book Extent: 1 online resource (800 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chocolate Science and Technology. (2016) Authors: Afoakwa, Emmanuel Ohene Record Type: Book Extent: 1 online resource (536 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. 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) ↗
6. 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) ↗
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. 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) ↗
9. Food flavours : biology and chemistry /: biology and chemistry. (2019) Other Names: Fisher, Carolyn; Scott, Thomas R; Royal Society of Chemistry (Great Britain)., Information Services. Record Type: Book Extent: 1 online resource (176 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 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) ↗