Torthaí cuardaigh

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  1. 1

    Olfactory-induced synesthesias a review and model. [article]. de réir Stevenson, Richard J.

    Analytics


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  2. 2

    Flavor chemistry and technology de réir Heath, Henry B.

    Foilsithe / Cruthaithe 1986
    LEABHAR


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  3. 3

    Source book of flavors de réir Heath, Henry B.

    Foilsithe / Cruthaithe 1981
    LEABHAR


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  4. 4

    Flavor release

    Foilsithe / Cruthaithe 2000
    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


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  5. 5

    Flavor analysis developments in isolation and characterization

    Foilsithe / Cruthaithe 1998
    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


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  6. 6

    Importance of chirality to flavor compounds

    Foilsithe / Cruthaithe 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


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  7. 7

    Flavor chemistry industrial and academic research

    Foilsithe / Cruthaithe 2000
    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


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  8. 8

    Aroma active compounds in foods chemistry and sensory properties

    Foilsithe / Cruthaithe 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


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  9. 9

    Flavor and lipid chemistry of seafoods

    Foilsithe / Cruthaithe 1997
    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


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  10. 10

    Flavor precursors thermal and enzymatic conversions

    Foilsithe / Cruthaithe 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


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