Showing 1 - 10 results of 67 for search '', सवाल का समय: 0.01सेकंड परिणाम को परिष्कृत करें
  1. 1

    Flavor, satiety and food intake

    प्रकाशित 2017
    पुस्तक

    Flavor, satiety and food intake
  2. 2

    Dictionary of flavors द्वारा De Rovira, Dolf A.

    प्रकाशित 2017
    पुस्तक

    Dictionary of flavors
  3. 3

    Flavour from food to perception

    प्रकाशित 2017
    पुस्तक

    Flavour from food to perception
  4. 4

    Importance of chirality to flavor compounds

    प्रकाशित 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
  5. 5

    Flavour science Proceedings from XIII Weurman Flavour Research Symposium

    प्रकाशित 2014
    पुस्तक

    Flavour science Proceedings from XIII Weurman Flavour Research Symposium
  6. 6

    Recent advances in the analysis of food and flavors

    प्रकाशित 2012
    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

    Recent advances in the analysis of food and flavors
  7. 7

    Food flavour technology

    प्रकाशित 2010
    Available for University of the Philippines Diliman via Wiley Online Library. Click here to access
    Electronic Resource

    Food flavour technology
  8. 8

    Controlling Maillard pathways to generate flavors

    प्रकाशित 2010
    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

    Controlling Maillard pathways to generate flavors
  9. 9

    Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrou... द्वारा Sanceda, Norlita

    लेख

    Flavor and Aroma Quality of Fish Sauce Made from Underutilized Parts of Skipjack Tuna (Katsuwonus pelamis) and Sensory Acceptance by Panelists with Different Food Cultural Backgrounds
  10. 10

    The psychology of flavour द्वारा Stevenson, Richard J.

    प्रकाशित 2009
    Available for the University of the Philippines System via Oxford scholarship online. Click here to access
    Electronic Resource

    The psychology of flavour

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