Chemical and sensory properties of pandesal fortified with eggshell calcium powder 由 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 由 Fornolles, Shaira Erika Noelle T.

Also available in UP Diliman Digital Archives

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

Descriptive analysis in sensory evaluation

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A taste for rebellion 由 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 由 Pink, Sarah

Nutrition, functional and sensory properties of foods

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

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