Books on the topic 'Sensory analysis of food'

Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

Jeremiah, L. E. Descriptive sensory analysis: The profiling approach. Lacombe, Alta: Agriculture and Agri-Food Canada, Research Branch, 1997.

Tormod, Næs, and Rødbotten Marit, eds. Analysis of variance for sensory data. Chichester: John Wiley, 1997.

Jelen, Henryk. Food flavors: Chemical, sensory, and technological properties. Boca Raton: CRC Press, 2011.

Guthrie, Brian, Jonathan Beauchamp, Andrea Buettner, and Barry K. Lavine, eds. The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Washington, DC: American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1191.

Dijksterhuis, Garmt B. Multivariate data analysis in sensory and consumer science. Trumbull, Conn: Food & Nutrition Press, 1997.

Sensory evaluation of food: Statistical methods and procedures. New York: M. Dekker, 1986.

Moskowitz, Howard R. New directions for product testing and sensory analysis of foods. Westport, Conn., USA: Food & Nutrition Press, 1985.

Sylvia, Gilbert. A comparison of farmed and wild salmon: Consumer preferences, proximal analysis, taste test panel scores. [Corvallis, Or.]: Agricultural Experiment Station, Oregon State University, 1992.

Moskowitz, Howard R. Sensory and consumer research in food product design and development. 2nd ed. Ames, Iowa: Blackwell Pub., 2012.

Kilcast, David. Sensory analysis for food and beverage quality control: A practical guide. Boca Raton: CRC Press, 2010.

Lyon, David H. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Boston, MA: Springer US, 1995.

Carpenter, Roland P., David H. Lyon, and Terry A. Hasdell. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4447-0.

Lyon, David H., Mariko A. Francombe, Terry A. Hasdell, and Ken Lawson, eds. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-1999-7.

Toldrá, Fidel, and Leo M. L. Nollet. Sensory analysis of foods of animal origin. Boca Raton: Taylor & Francis, 2011.

Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.

The science of the oven. New York: Columbia University Press, 2009.

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

Institution, British Standards. British Standard guide to design of test rooms for sensory analysis of food. London: British Standards Institution, 1989.

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

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

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

Branch, United States Agricultural Marketing Service Food Quality Assurance. Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy: Final report. Beltsville, Md: The Laboratory, 1987.

Vaclavik, Vickie. Essentials in food science. 3rd ed. New York, NY: Springer, 2008.

Dreeling, Niamh. Optimisation of formulation and processing parameters for low-fat comminuted beef products with particular emphasis on sensory and instrumental texture assessment. Dublin: University College Dublin, 1998.

Sensory analysis. London: Academic Press, 1986.

Laming, Donald. Sensory analysis. London: Academic, 1986.

Laming, D. R. J. Sensory analysis. London: Academic Press, 1986.

Standardization, International Organization for. Sensory analysis - methodology - evaluation of food products by methods using scales =: Analyst sensorielle - me thodologie - e valuation des produits alimentaires par des me thodes utilisant des e chelles. [Geneva]: International Organization for Standardization, 1987.

Lawless, Harry T. Quantitative Sensory Analysis. Chichester, UK: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118684818.

Chris, Fairclough, ed. Goûter. Paris: Éditions Gamma, 1986.

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.

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.

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.

Standardization, International Organization for. Sensory analysis - methodology - ranking. [Geneva]: International Organization for Standardization, 1988.

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

Moskowitz, Howard R. Applied Sensory Analysis of Foods. Taylor & Francis Group, 2018.

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

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

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

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

M, Poste Linda, Larmond Elizabeth, and Canada Agriculture Canada, eds. Laboratory methods for sensory analysis of food. [Ottawa: Agriculture Canada], 1991.

Food flavors : chemical, sensory and technological properties. CRC Press, 2012.

Marsili, Ray. Sensory-Directed Flavor Analysis (Food Science and Technology). 2nd ed. CRC, 2006.

C, Hootman Robert, ed. Manual on descriptive analysis testing for sensory evaluation. Philadelphia, PA: ASTM, 1992.

Kilcast, David. Sensory analysis for food and beverage quality control. Woodhead Publishing Limited, 2010. http://dx.doi.org/10.1533/9781845699512.

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.

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.

Lawless, Harry T. Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design. Wiley & Sons, Incorporated, John, 2013.

Lawless, Harry T. Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design. Wiley & Sons, Incorporated, John, 2013.