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	1.	Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds / N. A. Michael Eskin. by Eskin, N. A. M. (Neason Akivah Michael) Series: Food science and technologyLanguage: English Publication details: New York : Academic Press, 1979 Availability: Items available for loan: Main (1)Call number: TX531 E83 1979. Place hold Add to cart (remove)
	2.	Feeding and the texture of food / edited by J.F.V. Vincent and P.J. Lillford. by Vincent, Julian F. V Lillford, P Series: Seminar series (Society for Experimental Biology) ; 44. Publication details: Cambridge [England] ; New York : Cambridge University Press, 1991 Availability: Items available for loan: Main (1)Call number: QP149 F44 1991. Place hold Add to cart (remove)
	3.	Cost 96 : interactions of food matrix with small ligands infulencing flavour and texture volume 4 : proceedings of the meeting of four working groups in Athens, Greece from 24 to 26 September 1998 / edited by E. Guichard. by Guichard, E European commission Cost European cooperation in the field of scientific and technical research Publication details: Luxembourg : Office for official publications of the European Comunities , 1999 Availability: Items available for loan: Main (1)Call number: TX531 C68 1999. Place hold Add to cart (remove)
	4.	No cover image available Sensorial texture attributes of "RAS"cheese in relation to its physico-chemical properties as compared with some market imported cheeses at different ages [electronic resource]. by Abdel-Aziz, M Seleet, Faten L EI-Nimr, A. A Language: English Summary language: Arabic Other title: الخواص الحسية للتركيب البنائى للجبن الرأس وعلاقتها بالخواص الطبيعية الكيماوية مقارنة ببعض أجبان السوق المستوردة عند أعمار مختلفة. In: Arab Universities Journal of Agricultural Science 2008.v.16(2) Online access: Full Text Article Availability: No items available. Add to cart (remove)

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