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Flavor Analysis. Developments in Isolation and Characterization
  • PDF
  • English
  • Year: 1998
  • Author: Cynthia J. Mussinan and Michael J. Morello (Eds.)
Sulfur Compounds in Foods
  • PDF
  • English
  • Year: 1994
  • Author: Cynthia J. Mussinan and Mary E. Keelan (Eds.)
Thermally Generated Flavors. Maillard, Microwave, and Extrusion Processes
  • PDF
  • English
  • Year: 1994
  • Author: Thomas H. Parliment, Michael J. Morello, and Robert J. McGorrin (Eds.)
Free Radicals in Food. Chemistry, Nutrition, and Health Effects
  • PDF
  • English
  • Year: 2002
  • Author: Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho (Eds.)
Recent Advances in the Analysis of Food and Flavors
  • PDF
  • English
  • Year: 2012
  • Author: Stephen Toth and Cynthia Mussinan (Eds.)
The Foxfire Approach: Inspiration for Classrooms and Beyond
  • PDF
  • English
  • Year: 2016
  • Author: Hilton Smith, J. Cynthia McDermott (eds.)
Printing and book culture in late Imperial China
  • PDF
  • English
  • Year: 2006
  • Author: Brokaw, Cynthia J.
The Queen’s Library: Image-Making at the Court of Anne of Brittany, 1477–1514
  • PDF
  • English
  • Year: 2010
  • Author: Cynthia J. Brown
Pharmacology Clear and Simple: A Guide to Drug Classifications and Dosage Calculations
  • PDF
  • English
  • Year: 2018
  • Author: Cynthia J. Watkins
Commerce in Culture: The Sibao Book Trade in the Qing and Republican Periods
  • PDF
  • English
  • Year: 2007
  • Author: Cynthia J. Brokaw
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