1. Food flavors : chemical, sensory and technological properties /: chemical, sensory and technological properties. (©2012) Other Names: Jelen, Henryk Record Type: Book Extent: 1 online resource (xii, 492 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sensory-directed flavor analysis. (©2007) Other Names: Marsili, Ray, 1946- Record Type: Book Extent: 1 online resource (288 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of function foods /: food flavors and encapsulation, health benefits, analytical methods, and molecular biology of function foods. (2010) Other Names: Ho, C.-T; International Flavor Conference, 12th Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Modifying flavour in food. (©2007) Other Names: Taylor, A. J (Andrew John), 1951-; Hort, J Record Type: Book Extent: 1 online resource (xii, 283 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The essence of gastronomy : understanding the flavor of foods and beverages /: understanding the flavor of foods and beverages. ([2014]) Authors: Klosse, Peter Record Type: Book Extent: 1 online resource (xxi, 323 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The flavor thesaurus : pairings, recipes and ideas for the creative cook /: pairings, recipes and ideas for the creative cook. (2010) Other Names: Segnit, Niki Record Type: Book Extent: 1 online resource (395 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Flavors for nutraceutical and functional foods. (2018) Editors: Selvamuthukumaran, M Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. 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) ↗