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Flavoring essences

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1.
Dictionary of flavors
Author
De Rovira, Dolf A.
Published
Chichester, West Sussex, England : Wiley Blackwell, 2017.
©2017
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Natural food flavors and colorants
Author
Attokaran, Mathew
Published
Hoboken : Wiley-Blackwell, 2017.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Natural food flavors and colorants
Author
Attokaran, Mathew
Published
Chichester, West Sussex, England : Wiley Blackwell, 2017.
©2017
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Common fragrance and flavor materials : preparation, properties and uses
Author
Surburg, Horst
Published
Weinheim : Wiley-VCH, [2016]
©2016
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Common fragrance and flavor materials : preparation, properties and uses
Author
Surburg, Horst
Published
Weinheim, Germany : Wiley-VCH, 2016.
©2016
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Flavour development, analysis and perception in food and beverages
Published
Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, [2015]
©2015
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
7.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Importance of chirality to flavor compounds
Published
Washington, DC : American Chemical Society, 2015.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
9.
Flavour science proceedings from XIII Weurman Flavour Research Symposium
Published
San Diego, Calif. : Academic Press, c2014.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Controlling maillard pathways to generate flavors
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
11.
Fenaroli's handbook of flavor ingredients
Author
Burdock, George A.
Published
Boca Raton : Taylor & Francis, 2010.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
12.
Fruit and vegetable flavour : recent advances and future prospects
Published
Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
13.
Evaluation of certain food additives and contaminants sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
Author
Joint FAO/WHO Expert Committee on Food Additives. Meeting (67th : 2006 : Rome, Italy)
Published
Geneva, Switzerland : World Health Organization, 2007.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
14.
Modifying flavour in food
Published
Boca Raton : CRC ; Cambridge, England : Woodhead, ©2007.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
15.
Authentication of food and wine
Published
Washington, DC : American Chemical Society, 2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
16.
Handbook of flavors and fragrances
Published
Endicott, NY : Synapse Information Resources, ©2006.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
17.
Natural flavors and fragrances : chemistry, analysis, and production
Published
Washington, DC : American Chemical Society, 2005.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
18.
Challenges in taste chemistry and biology
Published
Washington, DC : American Chemical Society, 2003.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
19.
Advances in flavours and fragrances : from the sensation to the synthesis
Author
Flavours and Fragrances 2001: From the Sensation to the Synthesis (2001 : University of Warwick)
Published
Cambridge : Royal Society of Chemistry, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
20.
Advances in flavours and fragrances from the sensation to the synthesis
Author
Flavours and Fragrances 2001: From the Sensation to the Synthesis (2001 : University of Warwick)
Published
Cambridge : Royal Society of Chemistry, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
21.
Bioactive compounds in foods : effects of processing and storage
Published
Washington, DC : American Chemical Society, 2002.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
22.
Aroma active compounds in foods : chemistry and sensory properties
Published
Washington, DC : American Chemical Society, 2001.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
23.
Common fragrance and flavor materials preparation, properties, and uses
Author
Bauer, Kurt
Published
Weinheim ; New York : WILEY-VCH, c2001.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
24.
Flavor chemistry : industrial and academic research
Published
Washington, DC : American Chemical Society, 2000.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
25.
Food flavours : biology and chemistry
Author
Fisher, Carolyn
Published
Cambridge : Royal Society of Chemistry, ©1997.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online