Search Results

1

Café Verde : Metodología para el análisis sensorial cuantitativo descriptivo del café. INTE 24-01-03-2011. /

Café Verde : Metodología para el análisis sensorial cuantitativo descriptivo del café. INTE 24-01-03-2011. /

Published 2011

Book

2

Café tostado y molido : INTE 24-02-03-2011. /

Café tostado y molido : INTE 24-02-03-2011. /

Published 2011

Book

3

Café verde : INTE 24-01-01-2011. /

Café verde : INTE 24-01-01-2011. /

Published 2011

Book

4

Cambios en la calidad de fruto maduro de una población sintética de calabaza (Cucurbita pepo L.).

Cambios en la calidad de fruto maduro de una población sintética de calabaza (Cucurbita pepo L.).

by Meneses-Márquez, I.

Article

5

Replicating the taste of sugar /

Replicating the taste of sugar /

by Dubois, Grant E.

Article

6

Flavor Marriages.

Flavor Marriages.

by Pszczola, Donald E.

Article

7

Case study of the monitoring of ultra-high temperature processed partly skimmed milk production batches by means of an electronic nose /

Case study of the monitoring of ultra-high temperature processed partly skimmed milk production batches by means of an electronic nose /

by Brambilla, Massimo

Article

8

Activity today in active packaging.

Activity today in active packaging.

by Brody, Aaron L.

Article

9

Guía de laboratorio : análisis sensorial /

Guía de laboratorio : análisis sensorial /

by Quintero Montenegro, Rosa Itzela
Published 2020

Book

10

Is the pathway to health organic? /

Is the pathway to health organic? /

by Tarver, Toni

Article

11

Quality aspects of raw milk cheeses /

Quality aspects of raw milk cheeses /

by Van Hekken, Diane L.

Article

12

Sex, smoke, and spirits : the role of chemistry /

Sex, smoke, and spirits : the role of chemistry /

Published 2019

Book

13

Analysis of taste and aroma : molecular methods of plant analysis /

Analysis of taste and aroma : molecular methods of plant analysis /

Published 2002

Book

14

Dynamic flavor : capturing aroma using real-time mass spectrometry /

Dynamic flavor : capturing aroma using real-time mass spectrometry /

Published 2021

Book

15

Chemistry of alcoholic beverages /

Chemistry of alcoholic beverages /

Published 2023

Book

16

Café tostado : Requisitos. INTE 24-02-01-2011. /

Café tostado : Requisitos. INTE 24-02-01-2011. /

Published 2011

Book

17

Flavor science : sensible principles and techniques /

Flavor science : sensible principles and techniques /

Published 1993

Book

18

Flavor precursors : thermal and enzymatic conversions /

Flavor precursors : thermal and enzymatic conversions /

Published 1992

Book

19

Lipids in food flavors /

Lipids in food flavors /

Published 1994

Book

20

Flavor chemistry : trends and developments /

Flavor chemistry : trends and developments /

Published 1989

Book