Explore Books on
sensory evaluation

Sensory evaluation techniques

By Morten Meilgaard,Morten C. Meilgaard,Gail Vance Civille,B. Thomas Carr

Sensory evaluation practices

By Herbert Stone,Joel Sidel

Sensory and consumer research in food product design and development

By Edgar Chambers IV,Jacqueline Beckley,Howard Moskowitz,Anna V. A. Resurreccion

Sensory evaluation of food

By Harry T. Lawless,Hildegarde Heymann

Genetic variation in taste sensitivity

By John Prescott

Sensory Evaluation of Sound

By Nick Zacharov

Analyzing sensory data with R

By Sebastien Le

Chemometrics

By David R. Burgard

Food History

By Sylvie Vabre,Martin Bruegel,P. J. Atkins

The sensory evaluation of dairy products

By Stephanie Clark,Floyd Bodyfelt,Michael Costello,MaryAnne Drake

Perfect Meal

By Charles Spence,Betina Piqueras-Fiszman

Evaluation of quality of fruits and vegetables

By Harold E. Pattee

Sensory evaluation

By Sarah E. Kemp

Formulation Engineering of Foods

By Ian T. Norton

Making Taste Public

By Carole Counihan,Susanne Højlund

Novel techniques in sensory characterization and consumer profiling

By Paula Varela,Gaston Ares

The Museum of the Senses

By Constance Classen

Chemesthesis

By Shane T. McDonald,David A. Bolliet,John E. Hayes

Expectations and the food industry

By John B. Hutchings

The various flavors of coffee

By Anthony Capella

Multivariate data analysis in sensory and consumer science

By Garmt B. Dijksterhuis

Sensory assessment of water quality

By B. C. J. Zoeteman

Tasty

By John McQuaid

Laboratory Exercises for Sensory Evaluation

By Harry T. Lawless