Buy books written by Gary R Takeoka Available at Bookswagon
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Gary R Takeoka

Gary R Takeoka

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1.
Authentication of Food and Wine
Authentication of Food and Wine
By: Peter Winterhalter, Gary R Takeoka, Susan E Ebeler, Gary R. (Agricultural Research Service, U.S. Department of Agriculture) Takeoka, Peter (Professor, Technical University of Braunschweig) Winterhalter
Publisher: Oxford University Press, USA
No Review Yet
AED696
Binding:
Hardback
Release:
01 Dec 2006
Language:
English
Available
Ships within 12-14 Days Explain..
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2.
Importance of Chirality to Flavor Compounds
Importance of Chirality to Flavor Compounds
By: Karl-Heinz Engel, Gary R. Takeoka, Gary Takeoka, Engel Karl-Heinz, Gary (Research Chemist, Healthy Processed Foods Research Unit, Research Chemist, Healthy Processed Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service) Takeoka
Publisher: American Chemical Society
No Review Yet
AED2,016
Binding:
Hardback
Release:
01 Aug 2016
Language:
English
International Edition
Ships within 22-24 Days Explain..
Free Shipping in UAE.
3.
Progress in Authentication of Food And Wine
Progress in Authentication of Food And Wine
By: Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter, Gary Takeoka, Susan Ebeler
Publisher: Oxford University Press, USA
No Review Yet
AED1,473
Binding:
Hardback
Release:
17 Apr 2012
Language:
English
Out of Stock
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Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
4.
Flavor Precursors
Flavor Precursors
By: Matthias Guntert, Gary R. Takeoka, Roy Teranishi, Guntert Matthias, Matthias (Haarman and Reimer GmbH) Guntert
Publisher: American Chemical Society
No Review Yet
AED613
Binding:
Hardback
Release:
01 May 1992
Language:
English
Out of Stock
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5.
Biotechnology for Improved Foods and Flavors
Biotechnology for Improved Foods and Flavors
By: Patrick J. Williams, Akio Kobayashi, Gary R. Takeoka, Roy Teranishi, P. J. Williams
Publisher: American Chemical Society
No Review Yet
AED818
Binding:
Hardback
Release:
05 May 1996
Language:
English
Out of Stock
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