Отображение 1 - 8 результаты of 8 для поиска 'Takeoka, Gary R.', время запроса: 0.01сек. Отмена результатов
  1. 1

    Importance of chirality to flavor compounds

    Опубликовано 2015
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Importance of chirality to flavor compounds
  2. 2

    Progress in authentication of food and wine

    Опубликовано 2011
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Progress in authentication of food and wine
  3. 3

    Food flavor chemistry, sensory evaluation, and biological activity

    Опубликовано 2008
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Food flavor chemistry, sensory evaluation, and biological activity
  4. 4

    Authentication of food and wine

    Опубликовано 2006
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Authentication of food and wine
  5. 5

    Aroma active compounds in foods chemistry and sensory properties

    Опубликовано 2001
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Aroma active compounds in foods chemistry and sensory properties
  6. 6

    Biotechnology for improved foods and flavors

    Опубликовано 1996
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Biotechnology for improved foods and flavors
  7. 7

    Genetically modified foods safety issues

    Опубликовано 1995
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Genetically modified foods safety issues
  8. 8

    Flavor precursors thermal and enzymatic conversions

    Опубликовано 1992
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource

    Flavor precursors thermal and enzymatic conversions

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