Flavor: from food to behaviors, wellbeing and health fromWoodhead Publishing in food science, technology, and nutrit… 0 Type: Book
Quantitative sensory analysis: psychophysics, models and intelligent design by Lawless, Harry T. 0 Type: Book
Instrumental assessment of food sensory quality: a practical guide by Kilcast, David fromWoodhead Publishing in food science, technology, and nutrit… 0 Type: Book
Plant pigments, flavors, and textures: the chemistry and biochemistry of selected compou… by Eskin, N. A. M., (Neason Akivah Michael) fromFood science and technology 0 Type: Book
Sensory evaluation of food: principles and practices by Lawless, Harry T., Heymann, Hidelgarde fromFood science text series 0 Type: Book
Tropical and subtropical fruits: flavors, color, and health benefits by American Chemical Society., Division of Agricultural and Food Chemistry fromACS Symposium Series 0 Type: Book
The Noma guide to fermentation by Redzepi, René, Zilber, David fromFoundations of flavor 0 Type: Book
