Explore Books on
food--sensory evaluation
1-8 of 8 Books
Perfect Meal
By Charles Spence,Betina Piqueras-Fiszman
Gastrophysics
By Spence, Charles (Experimental psychologist)
Flavor, aroma and color influences on consumer acceptance and flavor profile analysis of polyvinyl chloride and vacuum packaged ground beef
Flavor, aroma and color influences on consumer acceptance and flavor profile analysis of polyvinyl chloride and vacuum packaged ground beef
By Nancy Marie Lynch
Evaluation of three school foodservice systems
Evaluation of three school foodservice systems
By Della May Rieley
Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce
Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce
By Geraldine Marie Jacobi
Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven
Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven
By Cindy Lou Blomquist
Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage
Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage
By Angela Marie Digiorgio
