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Books on the topic 'Food Sensory evaluation'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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1

Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.

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2

Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5.

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3

Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5.

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4

L, Sidel Joel, ed. Sensory evaluation practices. Boston: Elsevier Academic Press, 2004.

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5

L, Sidel Joel, ed. Sensory evaluation practices. San Diego: Academic Press, 1993.

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6

L, Sidel Joel, ed. Sensory evaluation practices. Orlando: Academic Press, 1985.

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7

Rao, Eram S. Food quality evaluation. New Delhi: Variety Book Publishers' Distributors, 2013.

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8

Meilgaard, Morten. Sensory evaluation techniques. 2nd ed. Boca Raton: CRC Press, 1991.

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9

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.

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10

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 3rd ed. Boca Raton, Fla: CRC Press, 1999.

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11

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 4th ed. Boca Raton: Taylor & Francis, 2007.

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12

Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.

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13

Merle, Watts Beverley, and International Development Research Centre (Canada), eds. Basic sensory methods for food evaluation. Ottawa, Ont., Canada: The Centre, 1989.

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14

1950-, Piggott J. R., ed. Sensory analysis of foods. 2nd ed. London: Elsevier Applied Science, 1988.

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15

Jellinek, Gisela. Sensory evaluation of food: Theory and practice. Weinheim: VCH, 1985.

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16

Lawless, Harry T. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1998.

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17

Jellinek, Gisela. Sensory evaluation of food: Theory and practice. Chichester, England: E. Horwood, 1985.

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18

C, Gacula Maximo, ed. Descriptive sensory analysis in practice. Trumbull, CT: Food & Nutrition Press, 1997.

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19

1946-, Marsili Ray, ed. Sensory-directed flavor analysis. Boca Raton, FL: Taylor & Francis, 2007.

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20

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. 2nd ed. New York: Springer, 2010.

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21

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.

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22

Nicholls, Catherine. Consumer behaviour, food choice and sensory evaluation. [Guildford]: [University of Surrey], 1987.

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23

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.

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24

M, Poste Linda, ed. Laboratory methods for sensory analysis of food. Ottawa, Canada: Canada Communication Group, Pub. Centre, 1991.

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25

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

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26

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

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27

G, Kapsalis John, ed. Objective methods in food quality assessment. Boca Raton, Fla: CRC Press, 1987.

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28

Ho, Chi-Tang. Nutrition, functional and sensory properties of foods. Cambridge: RSC Publishing, 2013.

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29

Dumayet, Pierre. Des goûts et des dégoûts. Paris: L'Echoppe, 1996.

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30

Pál, Molnár. Élelmiszerek érzékszervi vizsgálata. Budapest: Akadémiai Kiadó, 1991.

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31

Kemp, Sarah E. Sensory evaluation: A practical handbook. Chichester: Ames, Iowa, 2009.

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32

Blanshard, J. M. V. 1935- and Lillford P, eds. Food structure and behaviour. London: Academic, 1987.

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33

V, Blanshard J. M., and Lillford P, eds. Food structure and behavior. London: Academic Press, 1987.

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34

R, Moskowitz Howard, ed. Applied sensory analysis of foods. Boca Raton, Fla: CRC Press, 1988.

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35

Jordan, Helen Labun. Discovering flavor. San Francisco, CA: 99: The Press, 2015.

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36

Suzuki, Ryūichi. "Mikakuryoku" o kitaereba byōki ni naranai: Aji hakase torēningu mesoddo. Tōkyō-to Bunkyō-ku: Kōdansha, 2013.

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37

1939-, Pickenhagen Wilhelm, Ho Chi-Tang 1944-, and Spanier A. M. 1948-, eds. Contribution of low- and non-volatile materials to the flavor of foods. Carol Stream, Ill: Allured Pub., 1996.

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38

O’Mahony, Michael. Sensory Evaluation of Food. Routledge, 2017. http://dx.doi.org/10.1201/9780203739884.

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39

Springer. Sensory Evaluation of Food. Springer, 2013.

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40

Carr, B. Thomas, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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41

Carr, B. Thomas, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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42

Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 1999.

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43

Carr, B. Thomas, Gail Vance Civille, and Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2021.

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44

Carr, B. Thomas, Gail Vance Civille, and Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2023.

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45

Sensory Evaluation Technology. Crc Pr I Llc, 1987.

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46

Meilgaard, Morten C., and B. Thomas Carr. Sensory Evaluation Techniques. Taylor & Francis Group, 2006.

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47

Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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48

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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49

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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50

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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