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Aroma active compounds in foods : chemistry and sensory properties
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Foods : experimental perspectives
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Cooking for fifty : the complete reference and cookbook
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The designer's graphic stew : visual ingredients, techniques, and layout recipes for graphic designers
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Tasty : the art and science of what we eat
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Cognitive cooking with Chef Watson : recipes for innovation from IBM & the Institute of Culinary Education
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Essentials of food science
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Food composition data
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Umami : unlocking the secrets of the fifth taste
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Mouthfeel : how texture makes taste
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Methods of analysis of food components and additives
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The science of cooking
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지리 레시피
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Natural language processing for online applications : text retrieval, extraction, and categorization
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Easy Korean Food 114
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Introduction to the chemistry of food
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The soul of a new cuisine : a discovery of the foods and flavors of Africa
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Flavor technology : profiles, products, applications
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Food flavors and chemistry : advances of the new millennium
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Food materials science and engineering
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