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저자명, 생몰년   |   직 업   |   관련단체 Catalog 상세정보
'Catalog' Results sorted by 176Number
Domestic Book
生物工學的技法을 利用한 굴香味製品製造 및 굴煮熟濃縮液의 效果的인 利用 = Development of oyster flavoring agents from oyster and oyster cooker effluents using enzymes 제2차년도
농림부
[과천] : 농림부 , 1996.
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Fenaroli's handbook of flavor ingredients
Fenaroli, Giovanni
Boca Raton : CRC Press/Taylor & Francis Group, c2010.
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The flavor equation : exploring the intersection of brain, beverage, and sensory science: unlocking the science, art, and future of taste through brain and sensory innovation
Özseven, Ali F
New York : Independently published, 2025.
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Flavor : from food to behaviors, wellbeing and health
Guichard, Elisabeth
Cambridge, MA : Woodhead Publishing, 2023.
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The flavor bible :the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs
Page, Karen
New York : Little, Brown and Company, 2008.
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The flavor equation :the science of great cooking explained in more than 100 essential recipes
Sharma, Nik
San Francisco : Chronicle Books, 2020.
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Sensory-directed flavor analysis
Marsili, Ray
Boca Raton : CRC press, 2019.
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The vegetarian flavor bible :the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs
Page, Karen
New York : Little, 2014.
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Natural and artificial flavoring agents and food dyes
Grumezescu, Alexandru Mihai
London : Academic Press, 2018.
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Flavor, fragrance, and odor analysis
Marsili, Ray
Boca Raton, FL : CRC Press, 2016, c2012.
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