Author: Robert Leonard Olson
Publisher:
ISBN:
Category : Corn sugar
Languages : en
Pages : 244
Book Description
Removal and Identification of Some Flavor Constituents from Corn Sweeteners
Author: Robert Leonard Olson
Publisher:
ISBN:
Category : Corn sugar
Languages : en
Pages : 244
Book Description
Publisher:
ISBN:
Category : Corn sugar
Languages : en
Pages : 244
Book Description
Science Report
Author: H. L. Shands
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 606
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 606
Book Description
The National union catalog, 1968-1972
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 744
Book Description
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 744
Book Description
Food Science and Technology Abstracts
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1032
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1032
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
National Union Catalog
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 744
Book Description
Includes entries for maps and atlases.
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 744
Book Description
Includes entries for maps and atlases.
American Doctoral Dissertations
Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 696
Book Description
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 696
Book Description
National Agricultural Library Catalog
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 370
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 370
Book Description
The National Union Catalogs, 1963-
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 750
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 750
Book Description
Comprehensive Dissertation Index, 1861-1972: Health and environmental sciences
Author: Xerox University Microfilms
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1060
Book Description
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1060
Book Description
Dictionary of Flavors
Author: Dolf De Rovira, Sr.
Publisher: John Wiley & Sons
ISBN: 1118856414
Category : Technology & Engineering
Languages : en
Pages : 631
Book Description
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
Publisher: John Wiley & Sons
ISBN: 1118856414
Category : Technology & Engineering
Languages : en
Pages : 631
Book Description
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.