Flavor chemistry and technology

क्यूआर कोड

Flavor chemistry and technology

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखक:	Reineccius, Gary
स्वरूप:	पुस्तक
भाषा:	Undetermined
प्रकाशित:	London Taylor & Francis 2006
विषय:	Flavor,Flavor essences
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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

समान संसाधन

Flavour science recent advances and trends
प्रकाशित: (2006)

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

Natural food flavors and colorants
द्वारा: Attokaran, Mathew, और अन्य
प्रकाशित: (2017)

Flavors and fragrances
प्रकाशित: (1994)

Feed flavor and animal nutrition
द्वारा: Tribble, Talmadge B.
प्रकाशित: (1962)

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

Umami :
द्वारा: Kawamura, Yojiro
प्रकाशित: (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 /
द्वारा: Rondags, E.

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

Handbook of flavor characterization
द्वारा: Deibler, Kathryn D., और अन्य
प्रकाशित: (2011)

Flavor, fragrance, and odor analysis
प्रकाशित: (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
द्वारा: Marcano, Xabier
प्रकाशित: (2020)

Applications of combined gel permeation chromatography and high speed liquid chromatography for the separation of complex flavor mixture
द्वारा: Schmit, A.
प्रकाशित: (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
द्वारा: Shand, Mark A.
प्रकाशित: (2006)

Rice: Chemistry and technology
प्रकाशित: (1985)

Chemistry and technology of fertilizers
प्रकाशित: (1960)

Combinatorial chemistry and technologies :
प्रकाशित: (2005)

Chemistry and the technological backlash
द्वारा: Pyle, James L.
प्रकाशित: (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
द्वारा: Robert S Boynton
प्रकाशित: (1966)

Fossil hydrocarbons chemistry and technology
द्वारा: Berkowitz, Norbert
प्रकाशित: (1997)

Tungsten - Properties, Chemistry, Technology
द्वारा: Lassner, Erik, और अन्य
प्रकाशित: (2011)

Chemistry and Technology of Agrochemical Formulations
द्वारा: Knowles, D.A.
प्रकाशित: (2011)

Fertilizer nitrogen its chemistry and technology
द्वारा: Vincent Sauchelli
प्रकाशित: (1964)

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

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

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

Chemistry and technology of soft drinks and fruit juices
द्वारा: Chemistry and technology of soft drinks and fruit juices
प्रकाशित: (2016)

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

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

Inorganic chemistry
द्वारा: Miessler, Gary L.
प्रकाशित: (2004)

Chemistry Inorganic
द्वारा: Miessler, Gary L
प्रकाशित: (2014)

Analytical chemistry /
द्वारा: Christian, Gary D.
प्रकाशित: (1994)

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

Growing with technology
द्वारा: Shelly, Gary B.
प्रकाशित: (2006)

Growing with technology
द्वारा: Shelly, Gary B.
प्रकाशित: (2003)

Growing with technology
द्वारा: Shelly, Gary B.
प्रकाशित: (2003)