Sensory Perception

This list contains 6 titles

Food texture and viscosity: concept and measurement

by Bourne, Malcolm.

Edition: 2nd ed.Publication details: Academic Press, c2002 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX541 BOU.
Sensory Evaluation of Food: Principles and Practices

by Lawless, Harry T | Heymann, Hildegarde.

Edition: 2nd ed.Publication details: New York: Springer, 2010Online access: click here Availability: Items available for loan: CAFRE Loughry Library (4) . Not available: Checked out (2). Location(s): Call number: TX546 LAW.
Sensory evaluation practices

by Stone, Herbert | Bleibaum, Rebecca N | Thomas, Heather A.

Edition: 4th ed.Publication details: London: Academic Press, 2012Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX546 STO.
Sensory evaluation techniques

by Meilgaard, Morten | Civille, Gail Vance.

Edition: 5th EditionPublication details: Boca Raton, CRC Press, 2016Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX546 MEI.
The food chemistry laboratory : A manual for experimental foods, dietetics, and food scientists

by Weaver, Connie M | Daniel, James R.

Edition: 2nd ed.Publication details: CRC Press, 2003Online access: click here Availability: Items available for loan: CAFRE Loughry Library (1) , Dundonald House Library (1) . Location(s): Call number: TX541 WEA, ONLINE Call number: EBOOK.
Understanding food science and technology

by Murano, Peter S.

Publication details: Belmont CA: Wadsworth Publishing, 2003Availability: Items available for loan: CAFRE Loughry Library (7) . Items available for reference: CAFRE Loughry Library Not for loan (3) . Not available: Checked out (1). Location(s): Call number: TP370 MUR.

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