检索结果

Basic sensory methods for food evaluation 由 Watts, Beverley Merle

Sensory evaluation of foods principles and methods 由 Mabesa, Linda B.

Sensory analysis of foods

Flavor release

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

The chemical sensory informatics of food measurement, analysis, integration

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Protein functionality in foods

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Food flavor chemistry, sensory evaluation, and biological activity

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Quality factors of fruits and vegetables chemistry and technology

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Hispanic foods chemistry and flavor

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Descriptive analysis in sensory evaluation

click here to access