1. Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception. Issue 12 (December 2018) Authors: Frank, Damian; Piyasiri, Udayasika; Archer, Nicholas; Jenifer, Jenifer; Appelqvist, Ingrid Journal: Heliyon Issue: Volume 4:Issue 12(2018) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Food analysis. (2017) Editors: Nielsen, S. Suzanne Record Type: Book Extent: 1 online resource (xx, 649 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Principles of food chemistry. ([2018]) Authors: DeMan, John M, 1925-2010; Finley, John W; Hurst, W. Jeffrey; Lee, Chang Y, 1935- Record Type: Book Extent: 1 online resource (xviii, 607 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Food analysis laboratory manual. (2017) Editors: Nielsen, S. Suzanne Record Type: Book Extent: 1 online resource (xi, 249 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The lychee biotechnology. (2017) Editors: Kumar, Manoj; (Associate Professor), Kumar, Vivek; Prasad, Ram; Varma, A (Ajit), 1939- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Handbook of trace analysis : fundamentals and applications /: fundamentals and applications. (2016) Editors: Baranowska, Irena Record Type: Book Extent: 1 online resource (xi, 453 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Proteomics in domestic animals : from farm to systems biology /: from farm to systems biology. ([2018]) Editors: De Almeida, Andre Martinho; Eckersall, David; Miller, Ingrid Record Type: Book Extent: 1 online resource (x, 489 pages), 59 illustrations, 42 illustrations in color View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Technology of breadmaking. (2015) Authors: Cauvain, Stanley P Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Biochemistry of beer fermentation. (2015) Authors: Pires, Eduardo; Brányik, Tomáš Record Type: Book Extent: 1 online resource (vi, 76 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Nanotechnologies in food and agriculture. ([2015]) Editors: Rai, Mahendra; Ribeiro, Caue; Mattoso, Luiz; Duran, Nelson Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗