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Gary Takeoka

Gary Takeoka

8 results found
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1.
Progress in Authentication of Food And Wine64 %
Progress in Authentication of Food And Wine
By: Peter Winterhalter, Gary Takeoka, Susan Ebeler
Publisher: Oxford University Press Inc
No Review Yet
₹20,350
₹7,326
Binding:
Hardback
Release:
12 Jul 2012
Language:
English
Available
Ships within 1-2 Days Explain..
2.
Food Flavor64 %
Food Flavor
By: Hirotoshi Tamura, Susan E. Ebeler, Gary R. Takeoka, Kikue Kubota
Publisher: Oxford University Press Inc
No Review Yet
₹15,725
₹5,661
Binding:
Hardback
Release:
25 Sep 2008
Language:
English
Available
Ships within 1-2 Days Explain..
3.
Importance of Chirality to Flavor Compounds2 % NR
Importance of Chirality to Flavor Compounds
By: Karl-Heinz Engel, Gary Takeoka
Publisher: Oxford University Press Inc
No Review Yet
₹20,313
₹19,907
Binding:
Hardback
Release:
01 Sep 2016
Language:
English
International Edition
Ships within 10-12 Days Explain..
Free Shipping in India and low cost Worldwide.
4.
Authentication of Food and Wine9 % NR
Authentication of Food and Wine
By: Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter
Publisher: Oxford University Press Inc
No Review Yet
₹12,353
₹11,241
Binding:
Hardback
Release:
25 Jan 2007
Language:
English
International Edition
Ships within 10-12 Days Explain..
Free Shipping in India and low cost Worldwide.
5.
Genetically Modified Foods
Genetically Modified Foods
By: Gary R. Takeoka, Karen Engel, R. Teranishi
Publisher: American Chemical Society
No Review Yet
₹247
Binding:
Hardback
Release:
05 May 1995
Language:
English
Out of Stock
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6.
Aroma Active Compounds in Foods
Aroma Active Compounds in Foods
By: Matthias Guntert, Karl-Heinz Engel, Gary Takeoka
Publisher: American Chemical Society
No Review Yet
₹4,518
Binding:
Hardback
Release:
27 Sep 2001
Language:
English
Out of Stock
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7.
Flavor PrecursorsNR
Flavor Precursors
By: Gary R. Takeoka, Roy Teranishi, Matthias Güntert
Publisher: American Chemical Society
No Review Yet
₹5,513
Binding:
Hardback
Release:
01 Jan 1992
Language:
English
Out of Stock
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8.
Biotechnology for Improved Foods and FlavorsNR
Biotechnology for Improved Foods and Flavors
By: Patrick J. Williams, Akio Kobayashi, Gary R. Takeoka, Roy Teranishi
Publisher: American Chemical Society
No Review Yet
₹7,354
Binding:
Hardback
Release:
01 Jan 1996
Language:
English
Out of Stock
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