Showing 81 - 90 results of 116 for search '"Sensory evaluation."', query time: 0.02s Refine Results
  1. 81

    Food colorimetry theory and applications by Francis, F.J. 1921-

    Published 1975
    Book

    Food colorimetry theory and applications
  2. 82

    Food colorimetry theory and applications by Francis, F. J. (Frederick John) 1921-

    Published 1975
    Book

    Food colorimetry theory and applications
  3. 83

    Methods for sensory evaluation of food. by Larmond, Elizabeth

    Published 1970
    Book

    Methods for sensory evaluation of food.
  4. 84

    Manual on sensory testing methods, sponsored by ASMT Committee E-18 on Sensory Evaluation of Materials and Products.

    Published 1968
    Book

    Manual on sensory testing methods, sponsored by ASMT Committee E-18 on Sensory Evaluation of Materials and Products.
  5. 85

    A comparative analysis of selected attributes of four brands of frankfurters by Laureano, Marilou

    Thesis

    A comparative analysis of selected attributes of four brands of frankfurters
  6. 86

    Relationship of PROP (6-n-propylthiouracil) taster status, bitter taste perception, food preferences and consumption of selected Filipino adults with type 2 diabetes mellitus by Regis, Kristine Jane F.

    Thesis

    Relationship of PROP (6-n-propylthiouracil) taster status, bitter taste perception, food preferences and consumption of selected Filipino adults with type 2 diabetes mellitus
  7. 87

    Evaluation of factors affecting retrogradation in a vacuum-packed, thermally processed whole kernel glutinous rice cake model system by Gonzales, Benjamin A.

    Thesis

    Evaluation of factors affecting retrogradation in a vacuum-packed, thermally processed whole kernel glutinous rice cake model system
  8. 88

    Effect of baking time and temperature on the taste profile of Stevia-sweetened biscuits by Diamante, John Ian P.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Thesis

    Effect of baking time and temperature on the taste profile of Stevia-sweetened biscuits
  9. 89

    Differences in antioxidant activity of guyabano leaf tea from cold and hot steeping methods by Desierdo, Bryan Kenneth V.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Thesis

    Differences in antioxidant activity of guyabano leaf tea from cold and hot steeping methods
  10. 90

    Physico-chemical and sensory evaluation of low salt green mussel (Perna viridis) sauce compared with commercial fish sauce by Bayog, Leah Katrine A.

    Thesis

    Physico-chemical and sensory evaluation of low salt green mussel (Perna viridis) sauce compared with commercial fish sauce

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