Explore Books on
flavor

The Flavor Point Diet

By David L. Katz,Catherine S. Katz

Evertaster

By Adam Glendon Sidwell

Biotechnology in Flavor Production

By Daphna Havkin-Frenkel,Faith C. Belanger

Handbook of Flavor Characterization

By Kathryn D. Deibler,Jeannine Delwiche

The missing ingredient

By Jenny Linford

The Dorito effect

By Mark Schatzker

Flavors for Nutraceutical and Functional Foods

By M. Selvamuthukumaran,Yashwant Pathak

Food flavors

By Henryk Jelen

Practical analysis of flavor and fragrance materials

By Kevin Goodner,Russell Rousseff

Baking by Flavor

By Lisa Yockelson

Flavor

By Patrick Etiévant,Elisabeth Guichard,Christian Salles,Andrée Voilley

Volatile Compounds in Foods and Beverages

By Henk Maarse

Flavor, Satiety and Food Intake

By Beverly Tepper,Martin Yeomans

Flavour

By Elisabeth Guichard,Christian Salles,Martine Morzel,Anne Marie Le Bon

Flavour

By Bob Holmes

The Noma Guide to Fermentation

By René Redzepi,David Zilber,Ainhoa Segura Alcalde,David Zilberman

Discovery of single top quark production

By Dag Gillberg

Heavy Flavours II (Advanced Series on Directions in High Energy Physics)

By A. J. Buras

Flavours and Fragrances

By A. D. Swift

A World of Flavours

By Willi Elsener

Modifying Flavour in Food

By Taylor, A. J.,J. Hort

The flavor thesaurus

By Niki Segnit

Food Flavorings

By P. R. Ashurst

Eight flavors

By Sarah Lohman