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Subjects (1-10 of 10)
Food -- Sensory evaluation.
1
Bestseller
Auditory contributions to food perception and consumer behaviour
Leiden ; Boston : Brill, 2019.
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2
Book
Molecular gastronomy : exploring the science of flavor
This, Hervé.
New York : Columbia University Press, [2006]
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Moore Stacks
TX546 .T5513 2006
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3
Bestseller
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
Principles of sensory evaluation of food
Amerine, Maynard A. (Maynard Andrew), 1911-1998.
New York : Academic Press, 1965.
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TX541 .A74
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8
Book
The science of the oven
This, Hervé.
New York : Columbia University Press, [2009]
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Moore Stacks
TX546 .T55313 2009
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9
Bestseller
The science of the oven
This, Hervé.
New York : Columbia University Press, [2009]
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10
Bestseller
Sensory and aroma marketing
Wageningen : Wageningen Academic Publishers, 2017.
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