Explore Books on
flavor

The Flavor Point Diet

By David L. Katz,Catherine S. Katz

Biotechnology in Flavor Production

By Daphna Havkin-Frenkel,Faith C. Belanger

Evertaster

By Adam Glendon Sidwell

Handbook of Flavor Characterization

By Kathryn D. Deibler,Jeannine Delwiche

Baking by Flavor

By Lisa Yockelson

Food flavors

By Henryk Jelen

Practical analysis of flavor and fragrance materials

By Kevin Goodner,Russell Rousseff

Flavors for Nutraceutical and Functional Foods

By M. Selvamuthukumaran,Yashwant Pathak

The Dorito effect

By Mark Schatzker

The missing ingredient

By Jenny Linford

Volatile Compounds in Foods and Beverages

By Henk Maarse

Flavor

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

Discovery of single top quark production

By Dag Gillberg

Flavour

By Bob Holmes

Flavour

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

Flavor, Satiety and Food Intake

By Beverly Tepper,Martin Yeomans

The Noma Guide to Fermentation

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

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

By A. J. Buras

The dictionary of flavors

By Dolf A. De Rovira

Cosmetics, fragrances and flavors

By Louis Appell

Flavours and Fragrances

By A. D. Swift

Instrumental analysis of foods

By International Flavor Conference (3rd 1983 Corfu, Greece)

Flavor chemistry and technology

By Henry B. Heath

Modifying Flavour in Food

By Taylor, A. J.,J. Hort