語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
跳至 :
概要
書目資訊
主題
Flavor.
概要
作品:
17 作品在 4 項出版品 4 種語言
書目資訊
Taints and off-flavours in food
by:
(書目-語言資料,印刷品)
Neurogastronomy = how the brain creates flavor and why it matters /
by:
(書目-電子資源)
Flavor, satiety and food intake
by:
(書目-電子資源)
Flavour in food
by:
(書目-語言資料,印刷品)
Flavor chemistry and technology.
by:
(書目-語言資料,印刷品)
Sensory-directed flavor analysis
by:
(書目-語言資料,印刷品)
Modifying flavour in food
by:
(書目-語言資料,印刷品)
The psychology of flavour
by:
(書目-語言資料,印刷品)
Food flavors = chemical, sensory and technological properties /
by:
(書目-電子資源)
Flavour development, analysis and perception in food and beverages
by:
(書目-電子資源)
The essence of gastronomy = understanding the flavor of foods and beverages /
by:
(書目-電子資源)
Multisensory flavor perception : = from fundamental neuroscience through to the marketplace /
by:
(書目-電子資源)
Flavor : = from food to behaviors, wellbeing and health /
by:
(書目-電子資源)
Biotechnology in flavor production
by:
(書目-電子資源)
Flavour = from food to perception /
by:
(書目-電子資源)
更多
較少的
主題
Senses and sensation.
Smell- Physiological aspects.
Appetite.
Nutrition.
Food contamination.
Food- Composition.
Chemical senses.
Brain- physiology.
Olfactory Perception- physiology.
Taste.
Flavor- Biotechnology.
Food- Analysis.
Flavoring essences.
Taste- Physiological aspects.
Flavor.
Food- Biotechnology.
Gastronomy.
Food- Sensory evaluation.
Taste Perception- physiology.
處理中
...
變更密碼
登入