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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 technology Material type: Text Publication details: New York : Academic Press, 1979 Availability: Items available for loan: UOE Main Library (1)Call number: TX531 E83. Place hold Save to lists
	2.	Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 / James C. Boudreau, editor. by Boudreau, James C, 1936- American Chemical Society. Division of Agricultural and Food Chemistry Series: ACS symposium series ; 115. Material type: Text Publication details: Washington, D.C. : American Chemical Society, 1979 Availability: Items available for loan: UOE Main Library (5)Call number: TX511 .F685, ... Place hold Save to lists
	3.	Umami : a basic taste : physiology, biochemistry, nutrition, food science / edited by Yojiro Kawamura, Morley R. Kare. by Kawamura, Yōjirō Kare, Morley Richard, 1922- International Symposium on Umami (1st : 1985 : Lihue, Hawaii) Series: Food science and technology ; 20 \| Food science and technology (Marcel Dekker, Inc.) ; 20. Material type: Text Publication details: New York : M. Dekker, c1987 Availability: Items available for loan: UOE Main Library (1)Call number: TX553.A3 U46 1987. Place hold Save to lists

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