Applied sensory analysis of foods, vol. 1

Edition

-

ISBN/ISSN

849367050

Collation

259 p. : ill. ; 26 cm.

Series Title

-

Call Number

664 Mos a

Laboratory exercises for sensory evaluation

Edition

-

ISBN/ISSN

9781461456827

Collation

xv, 151 p. : ill. ; 25 cm.

Series Title

-

Call Number

664 Law l

Sensory evaluation of food principles and practices

Edition

2

ISBN/ISSN

9781441964878

Collation

xxiii, 596 p. : ill. ; 27 cm.

Series Title

-

Call Number

664 Law s

Sensory evaluation techniques

Edition

4

ISBN/ISSN

9780849338397

Collation

448 p. : ill. ; 27 cm.

Series Title

-

Call Number

664.07 Mei s

Applying the lens of sensory ethnography to sustainable HCI

Edition

-

ISBN/ISSN

1073-0516

Collation

-

Series Title

-

Call Number

-

Design and implementation of food sensory analysis information system

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sens…

Sensory shelf life estimation of food products

Edition

-

ISBN/ISSN

9781420092912

Collation

xvii, 237 p. : ill. ; 25 cm.

Series Title

-

Call Number

664.072 Hou s

Sensory evaluation techniques

Edition

5

ISBN/ISSN

9781482216905

Collation

xxix, 600 p. : ill. ; 26 cm

Series Title

-

Call Number

664.07 Mei s

Sensory shelf life estimation of food products

Edition

-

ISBN/ISSN

9781420092912

Collation

1 online resource (246 p.)

Series Title

-

Call Number

664.072 Hou s

Development of traditional soft cheese-like product into hard cheese using pi…

Short shelf life due to high moisture content and the bitter aftertaste are the main problem concerning the traditional cheese products. This research was carried out to overcome these problems