Flavor chemistry and technology

Mã QR

Flavor chemistry and technology

Đã lưu trong:

書目詳細資料
主要作者:	Reineccius, Gary
格式:	圖書
語言:	Undetermined
出版:	London Taylor & Francis 2006
主題:	Flavor,Flavor essences
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

相似書籍

Flavour science recent advances and trends
出版: (2006)

Fenaroli’s handbook of flavor ingredients
由: Burdock, George A.
出版: (2010)

Natural food flavors and colorants
由: Attokaran, Mathew, et al.
出版: (2017)

Flavors and fragrances
出版: (1994)

Feed flavor and animal nutrition
由: Tribble, Talmadge B.
出版: (1962)

Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
由: Bruinenberg, P. G.

Umami :
由: Kawamura, Yojiro
出版: (1987)

Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation /

Diacetyl production mechanism by a strain of Lactococcus lactis spp. lactis bv. diacetylactis. Study of alpha-acetolactic acid extracellular accumulation under anaerobiosis /
由: Rondags, E.

Markets for selected essential oils and oleoresins
出版: (1974)

Handbook of flavor characterization
由: Deibler, Kathryn D., et al.
出版: (2011)

Flavor, fragrance, and odor analysis
出版: (2012)

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /

Lepton Flavor Violation from Low Scale Seesaw Neutrinos with Masses Reachable at the LHC
由: Marcano, Xabier
出版: (2020)

Applications of combined gel permeation chromatography and high speed liquid chromatography for the separation of complex flavor mixture
由: Schmit, A.
出版: (1973)

Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /

The chemistry and technology of magnesia
由: Shand, Mark A.
出版: (2006)

Rice: Chemistry and technology
出版: (1985)

Chemistry and technology of fertilizers
出版: (1960)

Combinatorial chemistry and technologies :
出版: (2005)

Chemistry and the technological backlash
由: Pyle, James L.
出版: (1974)

Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles /

Chemistry and technology of lime and limeston
由: Robert S Boynton
出版: (1966)

Fossil hydrocarbons chemistry and technology
由: Berkowitz, Norbert
出版: (1997)

Tungsten - Properties, Chemistry, Technology
由: Lassner, Erik, et al.
出版: (2011)

Chemistry and Technology of Agrochemical Formulations
由: Knowles, D.A.
出版: (2011)

Fertilizer nitrogen its chemistry and technology
由: Vincent Sauchelli
出版: (1964)

Chemistry and Chemical Technologies in Waste Valorization
由: Lin, Carol Sze Ki
出版: (2020)

Soybeans: chemistry and technology. Vol 1: proteins
出版: (1978)

Chemistry & technology of soft drinks & fruit juices
出版: (2016)

Chemistry and technology of soft drinks and fruit juices
由: Chemistry and technology of soft drinks and fruit juices
出版: (2016)

Chemistry and Technology of Thermosetting Polymers in Construction Applications
由: Irfan, M.H.
出版: (2011)

The Language of Chemistry, Food, and Biological Technology in English
由: Nguyễn, Thị Hiền (chủ biên)
出版: (2023)

Inorganic chemistry
由: Miessler, Gary L.
出版: (2004)

Chemistry Inorganic
由: Miessler, Gary L
出版: (2014)

Analytical chemistry /
由: Christian, Gary D.
出版: (1994)

Chemistry and Technology of Honey Production. 1st ed. 2018
由: Baglio, Ettore
出版: (2020)

Growing with technology
由: Shelly, Gary B.
出版: (2006)

Growing with technology
由: Shelly, Gary B.
出版: (2003)

Growing with technology
由: Shelly, Gary B.
出版: (2003)