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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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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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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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Sensory analysis for food and beverage quality control: a practical guide by
Publication details: Cambridge: Woodhead, 2010
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Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 KIL.

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