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Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
National Diet LibraryOther Libraries in Japan
  • DDC664/.072

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)

The chemical sensory informatics of food: measurement, analysis, integration : ACS symposia : 245th ACS national meeting & expo : 247th ACS national meeting & expo : ------. (ACS Symposium Series ; 1191)
Paper図書
American Chemical Society[2015]<M17-16-1630>
National Diet Library
  • DDC664/.072

Food flavor : chemistry, sensory evaluation, and biological activity. : Dec 2005, Honolulu, HI. (ACS Symposium Series ; 988)

Food flavor : chemistry, sensory evaluation, and biological activity. : Dec 2005, Honolulu, HI. (ACS Symposium Series ; 988)
Paper図書
American Chemical Societyc2008.<M17-09-17>
National Diet Library
  • DDC664/.072

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)
Paper図書
Columbia University Pressc2006.<PC21-B5>
National Diet Library
  • DDC664/.072

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)

Sensory evaluation practices / Herbert Stone and Joel L. Sidel. 3rd ed. (Food science and technology international series)
Paper図書
Elsevier Academic Pressc2004.<X>
National Diet LibraryOther Libraries in Japan
  • DDC664/.072

Sensory-directed flavor analysis : Hardcover (Food science and technology)

Sensory-directed flavor analysis : Hardcover (Food science and technology)
Paper図書
edited by Ray MarsiliCRC Press, Taylor & Francis Groupc2007
Other Libraries in Japan
  • DDC664/.072

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