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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Chocolate science and technology
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Sensory properties of foods
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Food engineering aspects of baking sweet goods
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Particulate Products : Tailoring Properties for Optimal Performance
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Principles of cereal science and technology
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요리와 과학 : 하버드에서 만난 최고의 셰프와 과학자
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Genetic variation in taste sensitivity
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Chemical and functional properties of food saccharides
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Teas, cocoa and coffee : plant secondary metabolites and health
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Food hydrocolloids : structures, properties, and functions
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Fats in food technology
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Rheology and texture in food quality
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Chemesthesis : chemical touch in food and eating
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Introduction to the chemistry of food
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Food flavorings
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Processed cheese and analogues
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Shelf life studies of foods and beverages : chemical, biological,, physical and nutritional aspects
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Flavor physics at the Tevatron : decay, mixing and CP-violation measurements in pp-collisions
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Industrial chocolate manufacture and use
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Food safety for the 21st century
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