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Essential Oils 1976-78: Natural Flavor and Fragrance Materials "Perfumer and Flavorist" [Vol. 1]
by Lawrence, B.M.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: USA Allured Publishing Corporation 1978Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=682 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [661.806 ESS] (1).
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2. |
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Essential Oils 1979-80: Natural Flavor and Fragrance Materials "Perfumer and Flavorist" [Vol. 2]
by Lawrence, B.M.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: USA Allured Publishing Corporation 1981Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=683 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [661.806 ESS] (1).
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3. |
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Essential Oils 1981-87: Natural Flavor and Fragrance Materials "Perfumer and Flavorist" [Vol. 3]
by Lawrence, B.M.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: USA Allured Publishing Corporation 1989Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=684 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [661.806 ESS] (1).
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4. |
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Bioflavour'87: Analysis, Biochemistry, Biotechnology: proceedings of the international conference, Würzburg, Federal Republic of Germany, September 29-30, 1987
by Schreier, Peter [Ed.].
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Berlin Walter de Gruyter 1988Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=946 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [660.6 BIO] (1).
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5. |
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Contribution of Low-and Non-Volatile Materials to the Flavor of Foods
by Pickenhagen, Wilhelm [Ed.];
Ho, Chi-Tang [Ed.];
Spanier, A. M. [Ed.].
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: USA Allured Publishing Corporation 1993Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1114 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [668.54 CON] (1).
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6. |
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Flavor Precursors Thermal and Enzymatic Conversions
by Teranishi, Roy;
Takeoka, Gary R;
Güntert, Matthias.
-- American Chemical Society. Meeting (202nd : 1991 : New York, N.Y.) Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Washington American Chemical Society 1992Online Access: Publisher description | Table of contents only | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1521 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [664.07 FLA] (1).
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7. |
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Allured's Flavor and Fragrance Materials - 1995: Worldwide reference
by -- Allured Punblishing Corporation Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Illinois Allured Publishing Corporation 1995Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=1669 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [633.88 ALL] (1).
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8. |
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Common Fragrance and Flavor Materials: Preparations, Properties and Uses
by Bauer, Kurt.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Weinheim VCH Verlagsagesellschaft 1985Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=2662 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [668.54 COM] (1).
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9. |
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Common Fragrance and Flavor Materials: Preparation, Properties and Uses
by Bauer, Kurt;
Garbe, Dorothea;
Surburg, Host.
Edition: 4th rev. ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: New York Wiley-VCH 2001Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=2973 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [572.59 COM] (1).
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10. |
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Flavour Chemistry of Ethnic Foods
by Shahidi, Fereidoon [Ed.];
Ho, Chi-Tang [Ed.].
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: New York Kluwer Academic Plenum Publishers 1999Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4070 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [664.5 FLA] (1).
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11. |
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Common Fragrance and Flavor Materials : Preparation, Properties and Uses
by Surburg, Horst;
Panten, Johannes.
Edition: 5th ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Weinheim Wiley-VCH 2006Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4641 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [572.59 COM] (1).
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12. |
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Recent Advances in Food and Flavor Chemistry : Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
by Ho, Chi-Tang;
Contis, E T;
Mussinan, CJ;
Shahidi, F [ed.].
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Cambridge RSC Pub c2010Online Access: http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5411 Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [664.5 REC] (1).
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13. |
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Practical analysis of flavor and fragrance materials
by Gooodner, Kevin ed;
Rouseff, Russell.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: ND Wiley 2011Availability: Copies available for loan: CSIR-Institute of Himalayan Bioresource Technology [547.7 PRA] (1).
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