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1.
Color quality of fresh and processed foods
Published
Washington, DC : American Chemical Society, 2008.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Gas chromatography-olfactometry : the state of the art
Published
Washington, DC : American Chemical Society, 2001.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Fruit flavors : biogenesis, characterization, and authentication
Published
Washington, DC : American Chemical Society, 1995.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Food and packaging interactions II
Published
Washington, DC : American Chemical Society, 1991.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
5.
Citrus nutrition and quality : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 26, 1980
Published
Washington, DC : American Chemical Society, 1980.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
6.
Flavor quality, objective measurement : a symposium
Published
Washington, DC : American Chemical Society, 1977.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online