Aroma Active Compounds in Foods : Chemistry and Sensory Properties /
Gorde:
| Egile korporatiboa: | , |
|---|---|
| Beste egile batzuk: | , , |
| Formatua: | Konferentzia-aktak Liburua |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Washington, EUA :
American Chemical Society,
2001, c2001
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| Saila: | (ACS Symposium Series ;
794) |
| Gaiak: | |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
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Antzeko izenburuak: Aroma Active Compounds in Foods :
- Gas Chromatography-Olfactometry : The State of the Art /
- Advances in Flavours and Fragrances : From the Sensation to the Synthesis /
- Guía de selección y entrenamiento de un pánel de catadores /
- Analysis of Taste and Aroma /
- Sensory Analysis : Methodology : Method of Investigating Sensitivity of Taste = Analyse seosorielle, méthodologie, méthode d'éveil à la sensibilité gustative /
- Sensory Analysis : Methodology : Method of Investigating Sensitivity of Taste : Technical Corrigendum 1 = Analyse seosorielle, méthodologie, méthode d'éveil à la sensibilité gustative : Rectificatif techique 1 /