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1. Flavor research : recent advances / edited by Roy Teranishi and Robert A. Flath, Hiroshi Sugisawa.

by Teranishi, Roy | Flath, Robert A | Sugisawa, Hiroshi.

Call number: 664.07 FLA Material type: book Book; Format: print Publisher: New York : M. Dekker, c1981Availability: Items available for loan: BSTI [Call number: 664.07 FLA] (1).

2. Some savoury food products : a selection of published articles, reports and writings during the years 1962 to 1965. / Neil Lyall

by Lyall, Neil.

Call number: 664 LYA Edition: Rev. ed.Material type: book Book; Format: print Publisher: London : Food Trade Pr., 1965Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 LYA] (1).

3. Food flavorings : composition, manufacture, and use / Joseph Merory

by Merory, Joseph.

Call number: 664.5 MER 2nd ed. Edition: 2nd ed., rev. and enl.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1968Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 MER 2nd ed.] (1).

4. A guide to the status of flavoring materials under the Federal Food : Drug and Cosmetic Act.

by Fritzsche Brothers Inc.

Call number: 641.338 FB Material type: book Book; Format: print Publisher: [New York] : Fritzsche Brothers, Inc., [1965]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.338 FB] (1).

5. Food flavorings, composition, manufacture, and use / Joseph, Merory

by Merory, Joseph.

Call number: 664.5 MER Material type: book Book; Format: print Publisher: Westport, Conn., : AVI. Pub. Co.,, 1960Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 MER] (1).

6. Season to taste / by Colin Dence Obe

by Obe, Colin Dence.

Call number: 641.56 OBE Material type: book Book; Format: print Publisher: Orpington, U.K. : Food Trade Press, 1985Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.56 OBE] (1).

7. 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).

8. Flavor perception / edited by Andrew J. Taylor, Deborah D. Roberts.

by Taylor, Andrew J | Roberts, Deborah D.

Call number: 152.167 FLA Material type: book Book; Format: print Publisher: Oxford : Blackwell, Pub., 2004Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 152.167 FLA] (1).

9. Flavor chemistry and technology / Gary Reineccius.

by Reineccius, Gary.

Call number: 664.5 REI 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Boca Raton, Fla. : Taylor & Francis, c2006Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 REI 2nd ed.] (1).

10. Flavor creation / by John Wright

by Wright, John.

Call number: 664.522 WRI Material type: book Book; Format: print Publisher: Carol Stream, Ill. : Allured Pub. Corp., c2004Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.522 WRI] (1).

11. Biotechnology in flavor production / edited by Daphna Havkin-Frenkel, Faith C. Belanger.

by Havkin-Frenkel, D. (Daphna) | Belanger, Faith C.

Call number: 664.07 BIOt Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Amers, Iowa : Blackwell, c2008Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BIOt] (1).

12. Perfume and flavor chemicals : (aroma chemicals) / Steffen Arctander

by Arctander, Steffen.

Call number: 547.71 ARCc Ref. Material type: book Book; Format: print Publisher: Montclair, N.J., 1969Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 547.71 ARCc Ref.] (2).

13. Symposium on Foods : Lipids and Their Oxidation; [proceedings] The second in a series of symposia on foods held at Oregon State University / Editor, H. W. Schultz. Associate editors: E. A. Day [and] R. O. Sinnhuber.

by Symposium on Foods (1961 : Oregon State University) | Schultz, Harold William | Oregon State University. Department of Food and Dairy Technology.

Call number: 664 SOF 1961 Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., 1962Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 SOF 1961] (1).

14. Recent advances in food sience-3 : Biochemistry and Biophysics in food research. Papers read at the Advanced Study Course, Cambridge.. September 1962 / Edited by Jas Muil Leitch and Douglas N. Rhodes

by Leitch, Jas Muil.

Call number: 664.082 LEI Material type: book Book; Format: print Publisher: London : Butterworths, 1963Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.082 LEI] (1).

15. Flavor research and food acceptance : a survey of the scope of flavor assoiated research / compiled from papers presented in a series of symposia given in 1956-1957

by Little (Arthur D.) incorporated.

Call number: 664.5 LIT Material type: book Book; Format: print Publisher: New York : Reinhold Pub. Corp, 1958Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.5 LIT] (1).

16. Flavor chemistry and technology [electronic resource] /Gary Reineccius.

by Reineccius, Gary | Heath, Henry B. Flavor chemistry and technology.

Call number: 664.5 R366 Edition: 2nd ed.Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, Fla. : Taylor & Francis, c2006Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

17. Sensory-directed flavor analysis [electronic resource] /edited by Ray Marsili.

by Marsili, Ray, 1946-.

Call number: 664.072 S478 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, FL : CRC/Taylor & Francis, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

18. Natural flavouring substances, their sources, and added artificial flavouring substances : Matieres aromatisantes naturelles, leurs sources, et matieres aromatisantes artificielles ajoutees.

by Council of Europe.

Call number: 547.71 COE Ref. Material type: book Book; Format: print Publisher: [Moulins-les-Metz) : Maisonneuve, 1974Online access: Click here to access online Availability: Items available for reference: [Call number: 547.71 COE Ref.] (1).

19. Source book of flavors / Henry B. Heath.

by Heath, Henry B.

Call number: 664.5 HEA Ref. Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1981Availability: No items available Special Status (1).

20. Source book of flavors / edited by Gary Reineccius

by Reineccius, Gary.

Call number: 664.5 HEA 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: New York, N.Y. : Chapman & Hall, c1994Availability: Items available for reference: [Call number: 664.5 HEA 2nd ed. Ref.] (1).