1. Biochemical sensors : mimicking gustatory and olfactory senses /: mimicking gustatory and olfactory senses. ([2016?]) Editors: Toko, Kiyoshi, 1953- Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS EN ISO 7540. Spices. Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Specification. (24th September 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemosensory transduction : the detection of odors, tastes, and other chemostimuli /: the detection of odors, tastes, and other chemostimuli. (2016) Editors: Zufall, Frank; Munger, Steven Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Der Geschmack : von Genen, Molekülen und der faszinierenden Biologie eines der grundlegendsten Sinne /: von Genen, Molekülen und der faszinierenden Biologie eines der grundlegendsten Sinne. ([2019]) Authors: Schling, Petra Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fat detection : taste, texture, and post ingestive effects /: taste, texture, and post ingestive effects. (2010) Other Names: Montmayeur, Jean-Pierre; Le Coutre, Johannes Record Type: Book Extent: 1 online resource (xxv, 595 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fish chemosenses. (2005) Other Names: Reutter, Klaus, 1937-; Kapoor, B. G Record Type: Book Extent: 1 online resource (356 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Flavor, satiety and food intake. (2017) Editors: Tepper, Beverly J; Yeomans, Martin Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food preferences and taste : continuity and change /: continuity and change. (1997) Other Names: Macbeth, Helen M Record Type: Book Extent: 1 online resource (236 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Guidance on avoiding odour from packaging materials used for foodstuffs. (31st March 1971) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (48 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Guide to defects of green coffee. (15th September 1993) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (26 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗