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Subjects (1-10 of 10)
Food -- Sensory evaluation.
1
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Auditory contributions to food perception and consumer behaviour



Leiden ; Boston : Brill, 2019.

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2
book
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Molecular gastronomy : exploring the science of flavor


This, Hervé.
New York : Columbia University Press, c2006.

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Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX546 .T5513 2006    Available  ---
3
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BestsellerE-book
 

Molecular gastronomy : exploring the science of flavor


This, Hervé.
New York : Columbia University Press, ©2006.

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4
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Mouthfeel : how texture makes taste


Mouritsen, Ole G., author.
New York : Columbia University Press, [2017]

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5
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Neuroenology : how the brain creates the taste of wine


Shepherd, Gordon M., 1933- author.
New York : Columbia University Press, [2017]

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6
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Nutrition, functional and sensory properties of foods



Cambridge : Royal Society of Chemistry, 2013.

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7
book
BookPrinted Material
 

Principles of sensory evaluation of food,


Amerine, Maynard A. (Maynard Andrew), 1911-1998.
New York, Academic Press, 1965.

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 Moore Stacks  TX541 .A74    Available  ---
8
book
BookPrinted Material
 

The science of the oven


This, Hervé.
New York : Columbia University Press, c2009.

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Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX546 .T55313 2009    Available  ---
9
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The science of the oven


This, Hervé.
New York : Columbia University Press, ©2009.

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10
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Sensory evaluation practices


Stone, Herbert.
Amsterdam ; Boston : Elsevier Academic Press, ©2004.

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