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1. Characterization and measurement of flavor compounds / Donald D. Bills, Cynthia J. Mussinan, editors.

by Mussinan, Cynthia J | Bills, Donald D | American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision | American Chemical Society. Meeting.

Call number: 664 CHAr Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, 1985Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 CHAr] (1).

2. Successful flavors : from formulation to QC to applications and beyond / edited by Gerard Mosciano.

by Mosciana, Gerard.

Call number: 664.07 SUC Material type: book Book; Format: print Publisher: Carol Stream , Ill. : Allured Pub Corp., c2006Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SUC] (1).

3. Specifications for identity and purity of food colours, flavouring agents and other food additives / as prepared by the 23rd session of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2-11 April 1979.

by Joint FAO/WHO Expert Committee on Food Additives | Food and Agriculture Organization of the United Nations | World Health Organization.

Call number: 664.06 FAO fnp-12 Std. Material type: book Book; Format: print Publisher: Rome : Food and Agriculture Organization of the United Nations, 1979Online access: Click here to access online Availability: Items available for reference: [Call number: 664.06 FAO fnp-12 Std.] (1).

4. Volatile compounds in foods and beverages / edited by Henk Maarse

by Maarse, Henk.

Call number: 664.07 VOL Ref. Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker, c1991Availability: Items available for reference: [Call number: 664.07 VOL Ref.] (1).