Cover Image

Chemie und Analytik der Lebensmittelzusatzstoffe/

Main Author:	Schwedt, Georg, 1943-
Corporate Author:	Thieme
Format:	Book
Language:	German
Published:	Stuttgart: Georg Thieme Verlag, 1986
Subjects:	Food additives Food > Analysis Food > Sensory evaluation

Similar Items

Food colour and appearance /
by: Hutchings, John B.
Published: (1994)

Making sense of taste : food & philosophy /
by: Korsmeyer, Carolyn
Published: (1999)

Making sense of taste : food & philosophy /
by: Korsmeyer, Carolyn,

Formulation engineering of foods
Published: (2013)

Food structure : its creation and evaluation /
Published: (1988)

Προσδιορισμός φρουκτοολιγοσακχαριτών (FOS) με FT-IR σε δημητριακά. Επίδραση των FOS ως υποκατάστατα σακχαρόζης στα φυσικά και οργανοληπτικά χαρακτηριστικά εμπορικών επιδορπίων με βάση το άμυλο/
by: Πρωτονοταρίου, Στυλιανή
Published: (2011)

Psychological basis of sensory evaluation /
Published: (1990)

Sensory evaluation of food : principles and practices /
by: Lawless, Harry T.
Published: (1998)

Sensory evaluation practices /
by: Stone, Herbert
Published: (2004)

Sensory analysis, methodology, general guidance= Analyse sensorielle, methodologie, lignes directrices generales/
Published: (2005)

Sensory analysis, identification and selection of descriptors for establishing a sensory profile by a multidimensional approach.= Analyse sensorielle, recherche et selection de descripteurs pour l'elaboration d'un profil sensoriel, par approche multidimensionnelle/
Published: (1994)

Sensory analysis, methodology, flavour profile methods= Analyse sensorielle, methodologie, methodes d'etablissement du profil de la flaveur/
Published: (1985)

Laboratory methods for sensory analysis of food/
by: Poste, Linda M.
Published: (1991)

Aroma and flavor lexicon for sensory evaluation :terms, definitions, references, and examples /
by: Civille, Gail Vance
Published: (1996)

Sensory evaluation of food :Principles and practices
by: Lawless, Harry T.
Published: (1999)

Sensory evaluation practices
by: Stone, Herbert.
Published: (2004)

Aroma and flavor lexicon for sensory evaluation : terms, definitions, references, and examples /
Published: (1996)

Techniques for analyzing food aroma /
Published: (1997)

Sensory science theory and applications in foods /
Published: (1991)

Sensory evaluation of food : principles and practices /
by: Lawless, Harry T.
Published: (1999)

Sensory-directed flavor analysis /
Published: (2007)

Taints and off-flavours in food /
Published: (2003)

Οδηγός για πρόσθετα τροφίμων : αριθμοί ΕΟΚ /
Published: (1994)

Food acceptability /
Published: (1988)

Food taints and off-flavours /
Published: (1993)

Δειπνοσοφιστής
Published: (1991)

Methods of analysis of food components and additives /
Published: (2012)

Methods of analysis of food components and additives /
Published: (2005)

Ingredient interactions : effects on food quality /
Published: (2006)

Ingredient interactions :effects on food quality /
Published: (1995)

Ingredient interactions : effects on food quality /
Published: (1995)

Compendium of food additive specifications
Published: (1996)

Compendium of food additive specifications
Published: (1995)

Compendium of food additive specifications : Joint FAO/WHO Expert Committee on Food Additives, 76th meeting 2012.

Safety evaluation of certain food additives and contaminants
Published: (2008)

Safety evaluation of certain food additives
Published: (2009)

Food flavor and chemistry : explorations into the 21st century /
Published: (2005)

Modifying bitterness :mechanism, ingredients, and applications /
Published: (1997)

Multivariate and probabilistic analyses of sensory science problems
by: Meullenet, J.-F. 1968-
Published: (2007)

Molecular gastronomy : exploring the science of flavor /
by: This, Hervé
Published: (2006)

Cannot write session to /tmp/vufind_sessions/sess_aelef4r6qi3ltc9jfo3pvmmcr6