Explore: Flavour
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Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Lawrie's meat science
By D. A. Ledward

“Lawrie's meat science” Metadata:
- Title: Lawrie's meat science
- Author: D. A. Ledward
- Language: English
- Number of Pages: Median: 442
- Publisher: CRC
- Publish Date: 2006
“Lawrie's meat science” Subjects and Themes:
- Subjects: ➤ Fleischqualita t. - Erna hrung - Tekstur - Deterioration - Storage - Texture - Konservering - M©ırhed - Preservation - Biochemie - Postmortem forandringer - Muskler - Muscles - Meat production - K©ıdhygiejne - Aroma, smag - Structure - Lagring - Flavour - Meat - L©Œrebog - Postmortem changes - Fleischverarbeitung - Meat hygiene - Tenderness - Meat animals - K©ıd - Fleisch - K©ıdproduktion - Kvalitet - Struktur - Textbook - Forringelse, ford©Œrvelse - Growth - K©ıdproducerende dyr - Quality - V©Œkst - Meat industry and trade - Viande - Carne - TECHNOLOGY & ENGINEERING - Food Science - COOKING - General - Carnes e derivados
Edition Identifiers:
- The Open Library ID: OL8261376M
- All ISBNs: 9780849387265 - 0849387264
First Setence:
"Meat is defined as the flesh of animals used as food."
Access and General Info:
- First Year Published: 2006
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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2Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995
By Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995 Dijon)
“Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995” Metadata:
- Title: ➤ Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995
- Author: ➤ Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995 Dijon)
- Language: English
- Number of Pages: Median: 101
- Publisher: Sine nomine
- Publish Date: 1995
- Publish Location: [Dijon]
“Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995” Subjects and Themes:
- Subjects: Flavour - Food industry and trade
Edition Identifiers:
- The Open Library ID: OL19594628M
Access and General Info:
- First Year Published: 1995
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Marketplaces
Find Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995 at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.
Wiki
Source: Wikipedia
Wikipedia Results
Search Results from Wikipedia
Flavor
Look up flavour in Wiktionary, the free dictionary. Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that
Flavour (musician)
name Flavour N'abania or simply Flavour, is a Nigerian singer and songwriter. He began his musical career as a drummer for a local church. Flavour is popularly
Flavour Network
Flavour Network (formerly known as Food Network) is a Canadian English language discretionary specialty channel owned by Corus Entertainment. It broadcasts
Flavour (particle physics)
physics, flavour or flavor refers to the species of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons
Spearmint (flavour)
Spearmint is a flavour that is either naturally or artificially created to taste like the oil of the herbaceous Mentha spicata (spearmint) plant. The
Off-flavour
Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate
Hedgehog Flavour Crisps
Hedgehog Flavour Crisps were a brand of potato crisps developed by Phillip Lewis, a British pub landlord, in 1981. They were originally sold under the
Flavour discography
The discography of Flavour consists of seven studio albums, three extended plays, one compilation album, one live album, one-hundred and fifty-six singles
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It
Vanilla
Yeretzian (eds.). "Vanilla Bean Quality – A Flavour Industry View" in Expression of Multidisciplinary Flavour Science: Proceedings of the 12th Weurman Symposium