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	1.	Lipids in food flavors / [editors], Chi-Tang Ho, Thomas G. Hartman. by American Chemical Society. Meeting (205. : 1993 : Denver, Colo.) Ho, Chi-Tang, 1944- Hartman, Thomas G, 1958- American Chemical Society. Division of Agricultural and Food Chemistry Series: ACS symposium series ; 558 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Washington, DC American Chemical Society 1994 Availability: Items available for loan: Slovenská chemická knižnica (I) (1)Call number: schkA2005/98323. Place hold Add to cart (remove)
	2.	Flavor chemistry : trends and developments / Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988. by Teranishi, Roy, 1922- Buttery, Ron G Shahidi, Fereidoon, 1951- American Chemical Society. Division of Agricultural and Food Chemistry American Chemical Society. Meeting (195. : 1988 : Toronto, Ont.) Chemical Congress of North America (3. : 1988 : Toronto, Ont.) Series: ACS Symposium series ; 388 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Washington, DC ACS 1989 Availability: Items available for loan: Slovenská chemická knižnica (I) (1)Call number: schkA2005/98395. Place hold Add to cart (remove)
	3.	Flavor and lipid chemistry of seafoods / Fereidoon Shahidi, Keith R. Cadwallader, [editors]. by Shahidi, Fereidoon, 1951- Cadwallader, Keith R, 1963- American Chemical Society. Division of Agricultural and Food Chemistry American Chemical Society. Meeting (212. : 1996 : Orlando, Fla.) Series: ACS symposium series ; 674 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Washington, DC American Chemical Society 1997 Availability: Items available for loan: Slovenská chemická knižnica (I) (1)Call number: schkA2005/98555. Place hold Add to cart (remove)
	4.	Flavor precursors : thermal and enzymatic conversions / [edited by] Roy Teranishi, Gary R. Takeoka, Matthias Güntert. by American Chemical Society. Meeting (202. : 1991 : New York, N.Y.) Teranishi, Roy, 1922- Takeoka, Gary R Güntert, Matthias American Chemical Society. Division of Agricultural and Food Chemistry Chemical Congress of North America (4. : 1991 : New York, N.Y.) Series: ACS symposium series ; 490 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Washington, DC American Chemical Society 1992 Availability: Items available for loan: Slovenská chemická knižnica (I) (1)Call number: schkA2005/98608. Place hold Add to cart (remove)
	5.	Molecular gastronomy exploring the science of flavor / Herve This ; translated by M.B. DeBevoise. by This, Herve Series: Arts and traditions of the table Material type: Text; Format: print ; Literary form: Not fiction Language: English Original language: French Publication details: New York Columbia University Press 2006 Availability: Items available for loan: Knižnica organickej chémie (IV) (1)Call number: schkA2009/99583. Place hold Add to cart (remove)

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