Bitterness in foods and beverages

Rapid methods for analysis of food and food raw material by Baltes, W. (Werner)

Rapid methods for analysis of food and food raw material

Foods experimental perspectives by McWilliams, Margaret

Mechanism and theory in food chemistry by Wong, Dominic W. S.

Basic sensory memory methods for food evaluation by Watts, B.M

Quality factors of fruits and vegetables chemistry and technology

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

Thermal generation of aromas

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

Foods experimental perspectives by McWilliams, Margaret

Enzyme assays for food scientists by Stauffer, Clyde E.