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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Trends in flavour research : proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, The Netherlands, 15-18 June, 1993
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Advances in fruit processing technologies
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Flavors and fragrances : a world perspective : proceedings
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Analysis of foods and beverages: headspace techniques
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Dried fruits : phytochemicals and health applications
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Sensory properties of foods
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Fruit flavors : biogenesis,characterization,and authentication
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Shelf life studies of foods and beverages : chemical, biological,, physical and nutritional aspects
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Innovations in biotechnology for a sustainable future
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Bioactive molecules in food
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Food values of portions commonly used
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Fruit flavors : biogenesis, characterization, and authentication
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Lipid oxidation in food
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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The Influence of chemistry on new foods and traditional products
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Quality in stored and processed vegetables and fruit : proceedings
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Food flavor : chemistry, sensory evaluation, and biological activity
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Crystalyx 급여가 산유량, 유성분, 영양소 소화율에 미치는 영향 : 용역보고서
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Nutraceutical and functional food processing technology
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Flavour and sensory quality of dried beef : towards increasing food sufficiency in the tropics
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