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BS 5929 : Part 7 : 1992. Methods for sensory analysis of food. Part 7. Investigating sensitivity of taste by
Publication details: British Standards Institution (BSI), 1992
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 664.07BRI/PAM/STO.

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Quality assurance in the fish industry. Proceedings of an International Conference; Copenhagen, Denmark, 26th - 30th August, 1991 by Series: Developments in Food Science ; No. 30
Publication details: Elsevier Science, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556 HUS.

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IDF Standard 99C : 1997. Sensory evaluation of dairy products by scoring (Reference method) by Series: International Dairy Federation (IDF Standard) ; 99C
Publication details: International Dairy Federation (IDF), 1997
Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE - IDF.

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Sensory evaluation practices by
Edition: 2nd ed.
Publication details: London: Academic Press, 1993
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 STO. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX546 STO. Not available: CAFRE Loughry Library: Checked out (1).

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Dairy rheology: a concise guide by
Publication details: VCH Publishers, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF251 PRE.

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Elementary food science by
Edition: 4th ed.
Publication details: Chapman & Hall, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 VIE.

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Food technology through diagrams by Series: Oxford Revision Guides (GCSE Design and Technology)
Publication details: Oxford University Press, 1999
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP368 KIN, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TP368 KIN/REF.

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Analysis of variance for sensory data by
Publication details: John Wiley & Sons, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 LEA.

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Analytical techniques for foods and agricultural products by
Publication details: Wiley-VCH, 1996
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 LIN.

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Food selection and preparation: a laboratory manual by
Publication details: Iowa State University Press, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 CON.

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Integrating Sensory and Consumer Information for Developing Food Quality Specifications by Series: Campden and Chorleywood Food Research Association RandD Report ; No.
Publication details: Campden and Chorleywood Food Research Association, 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 MCE/PAM.

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Designing and making food by Series: Trends in Food Technology
Publication details: Heinemann, 2003
Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 BAR, ...

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Understanding food science and technology by
Publication details: Belmont CA: Wadsworth Publishing, 2003
Availability: Items available for loan: CAFRE Loughry Library (8)Location, call number: TP370 MUR, ... Items available for reference: CAFRE Loughry Library: Not for loan (3)Location, call number: TP370 MUR/REF, ...

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Taints and off-flavours in food by
Publication details: Cambridge: Woodhead, 2003
Online access:
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX546 BAI, ...

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Sensory Evaluation of Food, Principles and Practices by
Publication details: Kluwer Academic, 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 LAW.

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Viewpoints and controversies in sensory science and consumer product testing by
Publication details: Food & Nutrition Press Inc, 2003
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 MOS.

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Relating consumer, descriptive, and laboratory data to better understand consumer responses by Series: American Society for Testing and Materials Manual ; No. 30
Publication details: American Society for Testing and Materials, 1997
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 MUN.

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Concept research in food product design and development by
Publication details: Blackwell, 2005
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: HF5415.153 MOS.

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BS 5929 : Part 6 : 1989 [ISO 8587 : 1988]. Methods for sensory analysis of food. Part 6. Ranking by
Publication details: British Standards Institution (BSI), 1989
Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 664.07 BRI/PAM/STO.

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The food chemistry laboratory : A manual for experimental foods, dietetics, and food scientists by
Edition: 2nd ed.
Publication details: CRC Press, 2003
Online access:
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX551 WEA. Dundonald House Library (1)Location, call number: ONLINE EBOOK.

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