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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Sensory properties of foods
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Seafoods: Chemistry,Processing Technology and Quality
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Seafoods : chemistry, processing technology and quality
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Food flavor : chemistry, sensory evaluation, and biological activity
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Importance of chirality to flavor compounds
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Processed cheese and analogues
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Ingredient interactions: effects on food quality
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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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Food flavorings
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Chemesthesis : chemical touch in food and eating
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Food research and data analysis
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Starch in food : structure, function and applications
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New approaches to research on cereal carbohydrates : proceedings
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Handbook of spices, seasonings, and flavorings
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Texture in food.
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Spices, herbs and edible fungi
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食品添加物の安定性評價の原則
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Rheology and texture in food quality
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(핵심원리 이해를 위한) 실험조리
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Starch in food: structure, function and application
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