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Natural and artificial flavoring agents and food dyes (Handbook of food bioengineering ; volume 7)

Natural and artificial flavoring agents and food dyes (Handbook of food bioengineering ; volume 7)
Paper図書
edited by Alexandru Mihai Grumezescu, Alina Maria Holban.Academic Press, an imprint of Elsevier[2018]<PC51-B9>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFood additives. Coloring matter in food. Flavoring essences.

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science

Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
Paper図書
Motonaka Kuroda, editorSpringer[2024]<PC25-D45>
National Diet Library

Common fragrance and flavor materials : preparation, properties and uses 6 completely revised and updated edition.

Common fragrance and flavor materials : preparation, properties and uses 6 completely revised and updated edition.
Paper図書
Horst Surburg, Johannes Panten.Wiley-VCH[2016]<PA555-B20>
National Diet Library
  • Subject HeadingFlavoring essences. Essences and essential oils. ...

Dictionary of flavors Third edition.

Dictionary of flavors Third edition.
Paper図書
Dolf De Rovira.Wiley Blackwell2017.<PC2-B18>
National Diet LibraryOther Libraries in Japan
  • Subject Heading...aries. Flavor. Flavoring essences. Food--Analysis. Food industry...

Natural food flavors and colorants Second edition. (IFT Press series)

Natural food flavors and colorants Second edition. (IFT Press series)
Paper図書
Mathew Attokaran.John Wiley & Sons Ltd2017.<PC2-B17>
National Diet Library
  • Subject HeadingFlavoring essences. Coloring matter in food. Natu...

Importance of chirality to flavor compounds : 248th national meeting of the American Chemical Society : Aug 2014, San Francisco, CA. (ACS Symposium Series ; 1212)

Importance of chirality to flavor compounds : 248th national meeting of the American Chemical Society : Aug 2014, San Francisco, CA. (ACS Symposium Series ; 1212)
Paper図書
American Chemical Society[2015]<M17-16-2220>
National Diet Library
  • Subject HeadingFlavor--Analysis. Flavoring essences. Taste--Molecular aspects. Chi...

Food flavour technology / edited by Andrew J. Taylor and Robert S.T. Linforth. 2nd ed.

Food flavour technology / edited by Andrew J. Taylor and Robert S.T. Linforth. 2nd ed.
Paper図書
Wiley-Blackwell2010.<PC51-B4>
National Diet Library
  • Subject HeadingFlavor. Flavoring essences. Flavor -- Analysis.

Natural sources of flavourings : report. No. 3.

Natural sources of flavourings : report. No. 3.
Paper図書
Council of Europe Pub.c2008.<A163-B1190>
National Diet Library
  • Subject HeadingFlavoring essences. Natural products.

Practical analysis of flavor and fragrance materials / edited by Kevin Goodner and Russell Rousseff.

Practical analysis of flavor and fragrance materials / edited by Kevin Goodner and Russell Rousseff.
Paper図書
Wiley2011.<PA555-B8>
National Diet Library

Natural food flavors and colorants / Mathew Attokaran. (IFT Press series)

Natural food flavors and colorants / Mathew Attokaran. (IFT Press series)
Paper図書
Wiley-Blackwell2011.<PC2-B13>
National Diet LibraryOther Libraries in Japan
  • Subject HeadingFlavoring essences. Coloring matter in food. Natu...

Fenaroli's handbook of flavor ingredients / George A. Burdock. 5th ed.

Fenaroli's handbook of flavor ingredients / George A. Burdock. 5th ed.
Paper図書
CRC Pressc2005.<X>
National Diet Library

Fenaroli's handbook of flavor ingredients. 6th ed. / George A. Burdock.

Fenaroli's handbook of flavor ingredients. 6th ed. / George A. Burdock.
Paper図書
CRC Press/Taylor & Francis Groupc2010.<PC2-B8>
National Diet LibraryOther Libraries in Japan

天然香料基原物質集 増補版

天然香料基原物質集 増補版
Paper図書
日本香料工業会食品香料委員会 編日本香料工業会2016.6<YU7-L2416>
National Diet LibraryOther Libraries in Japan

Evaluation of certain food additives : sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; 952)

Evaluation of certain food additives : sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; 952)
Paper図書
World Health Organizationc2009.<EG211-B660>
National Diet Library

Natural flavors and fragrances : chemistry, analysis, and production. : 226th ACS national meeting : Sep 2003, New York, NY. (ACS Symposium Series ; 908)

Natural flavors and fragrances : chemistry, analysis, and production. : 226th ACS national meeting : Sep 2003, New York, NY. (ACS Symposium Series ; 908)
Paper図書
American Chemical Societyc2005.<M17-05-1869>
National Diet Library

Fenaroli's handbook of flavor ingredients. 4th ed.

Fenaroli's handbook of flavor ingredients. 4th ed.
Paper図書
CRC Pressc2002.<PC51-A8>
National Diet Library

The top 10 food and drinks ingredient companies : emerging opportunities, growth strategies and innovation in the leading players / by Gravitie Limited.

The top 10 food and drinks ingredient companies : emerging opportunities, growth strategies and innovation in the leading players / by Gravitie Limited.
Paper図書
[Business Insights Ltd.][c2007]<X>
National Diet Library

フレーバー・クリエーション

フレーバー・クリエーション
Paper図書
ジョン・ライト 著, 藤森嶺, 和智進一, 寺本明子, 相根義昌 訳講談社2014.5<PA555-L13>
National Diet LibraryOther Libraries in Japan

Common fragrance and flavor materials : preparation, properties and uses : print 6th, completely rev. and updated ed

Common fragrance and flavor materials : preparation, properties and uses : print 6th, completely rev. and updated ed
Paper図書
Horst Surburg, Johannes PantenWiley-VCHc2016
Other Libraries in Japan

Challenges in taste chemistry and biology. : two day symposium taste research: chemical and physiological aspects : 224th national American Chemical Society (ACS) meeting : Aug 2002, Boston, MA. (ACS Symposium Series ; 867)

Challenges in taste chemistry and biology. : two day symposium taste research: chemical and physiological aspects : 224th national American Chemical Society (ACS) meeting : Aug 2002, Boston, MA. (ACS Symposium Series ; 867)
Paper図書
American Chemical Societyc2004.<M17-04-1315>
National Diet Library
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