Lipids as a source of flavor

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

Lipids as a source of flavor a symposium. par Supran, Michael

Analysis of foods and beverages headspace techniques

Flavor quality, objective measurement a symposium

Sweeteners and enhancers par Pintauro, Nicholas D.

Flavor quality, objective measurement

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

Phenolic, sulfur, and nitrogen compounds in food flavors

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

Food flavoring processes par Pintauro, Nicholas D. (Nicholas Daniel) 1918-2001

Fenaroli's handbook of flavor ingredients par Fenaroli, Giovanni

Food additives to extend shelf life par Pintauro, Nicholas D. (Nicholas Daniel) 1918-2001