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  1. 1
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    Sensory evaluation techniques /
  2. 2
    Published 2018
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    Descriptive analysis in sensory evaluation /
  3. 3
    Published 2012
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    EBSCO eBooks
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    Flavor, fragrance, and odor analysis /
  4. 4
    Published 2016
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    Multisensory flavor perception : from fundamental neuroscience through to the marketplace /
  5. 5
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    Sensory evaluation practices /
  6. 6
    Published 2022
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    Sensory analysis for the development of meat products : methodological aspects and practical applications /
  7. 7
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    Springer eBooks
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    Sensory evaluation of food : principles and practices /
  8. 8
    by O'Mahony, Michael, 1942-
    Published 1986
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    Sensory evaluation of food : statistical methods and procedures /
  9. 9
    Ejournal
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    Wiley Online Library: 01/01/1986 to Present
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    Journal of sensory studies.
  10. 10
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    Sensory evaluation : a practical handbook /
  11. 11
    by Pink, Sarah
    Published 2009
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    SAGE
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    Doing sensory ethnography /
  12. 12
    by Pink, Sarah
    Published 2011
    Streaming video
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    What is sensory ethnography? /
  13. 13
    by Næs, Tormod, Brockhoff, Per B.
    Published 2010
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    Statistics for sensory and consumer science /
  14. 14
    by Næs, Tormod, Brockhoff, Per B.
    Published 2010
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    Statistics for sensory and consumer science /
  15. 15
    by This, Hervé
    Published 2006
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    Molecular gastronomy : exploring the science of flavor /
  16. 16
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    Sensory and consumer research in food product design and development /
  17. 17
    by Lawless, Harry T.
    Published 2013
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    Quantitative sensory analysis : psychophysics, models and intelligent design /
  18. 18
    Ethesis
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    Effects of auditory cues on consumers' affective states, psychophysiological responses, and sensory perception of food: [a thesis submitted to Auckland University of Technology in fulfilment of the requirements for the degree of Doctor of Philosophy (PhD), 2017] /
  19. 19
    by Korsmeyer, Carolyn
    Published 2002
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    Making sense of taste : food & philosophy /
  20. 20
    Ethesis
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    Characterisation of bresaola products made from beef, veal, wagyu, mutton and lamb: a thesis submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Applied Science (MAppSc), 2015 /
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