Chemical and sensory properties of pandesal fortified with eggshell calcium powder 著者: Grageda, Jan Nicolas

Also available in UP Diliman Digital Archives

Relationship of PROP (6-n-propylthiouracil) taster status to salty and umami taste perception food preferences and consumption of selected Filipino adults with hypertension 著者: Fornolles, Shaira Erika Noelle T.

Also available in UP Diliman Digital Archives

Consumer and sensory evaluation techniques how to sense successful products 著者: Saint-Denis, Cecilia Y. 1972-

Descriptive analysis in sensory evaluation

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A taste for rebellion 著者: Ledesma, RJ

Food science sensory evaluation techniques

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

Doing sensory ethnography 著者: Pink, Sarah

Nutrition, functional and sensory properties of foods

Quantitative sensory analysis psychophysics, models and intelligent design 著者: Lawless, Harry T.

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