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  1. 31
    Published 1997
    Book

    Techniques for analyzing food aroma
  2. 32
    Published 1996
    Book

    Food taints and off-flavours
  3. 33
    Published 1994
    Book

    Flavor of meat and meat products
  4. 34
    by Stone, Herbert
    Published 1993
    Book

    Sensory evaluation practices
  5. 35
    Published 1991
    Book

    Sensory science theory and applications in foods
  6. 36
    by Meilgaard, Morten
    Published 1991
    Book

    Sensory evaluation techniques
  7. 37
    Book

    Sensory evaluation methods for quality assessment and development
  8. 38
    by Watts, Beverley Merle
    Published 1989
    Book

    Basic sensory methods for food evaluation
  9. 39
    Published 1989
    Book

    Basic sensory methods for food evaluation
  10. 40
    Published 1989
    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
    Electronic Resource

    Quality factors of fruits and vegetables chemistry and technology
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