Sensory evaluation of food : theory and practice| (1985) / Jellinek, Gisela

People who looked at this thing, also looked at this stuff...

JOURNALS		BOOKS
Journal of food science Food chemistry Review of nutrition and food science Journal of the American Dietetic Association		Freezer facts (1975) / Leach, Margaret Food macromolecules and colloids (1995) / Dickinson, Eric Quality control in the food industry (1967) / Herschdoerfer, S. M. Food polymers, gels and colloids (1991) / Dickinson, Eric Sensory evaluation practices (2nd ed, 1992) / Stone, Herbert Impact : a survey of United Kingdom examination questions related to world poverty and development topics. (1969) / Walker, Derek Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Texture measurements of foods : psychophysical fundamentals; sensory, mechanical, and chemical produres, and their interrelationships. (1973) / Kramer, Amihud Laboratory methods for sensory analysis of food (1991) / Poste, Linda M. Manual on descriptive analysis testing for sensory evaluation (1992) / Hootman, Robert C. Applied science for food studies (1989) / Brownsell, V. L. Milk and dairy foods (1975) / Porter, J W G. Examination and analysis of starch and starch products (1976) / Radley, Jack Augustus Starch : chemistry and technology / Fundamental aspects. (1965) / Whistler, R. L. Sensory analysis of foods (2nd ed, 1988) / Piggott, J. R. Food theory and applications. (1972) / Paul, Pauline C. Food emulsions and foams : based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986 (1987) / Dickinson, Eric The experimental study of foods (1970) / Griswold, Ruth Mary Product and process innovation in the food industry (1997) / Traill, Bruce The Role of sensory analysis in quality control (1992) / Yantis, June E. Sensory evaluation in quality control (1992) / Muñoz, Alejandra M. Sensory evaluation techniques (3rd ed, 1999) / Meilgaard, Morten Measurement of food preferences (1994) / MacFie, H. J. H. Processing and packaging of heat preserved foods (1991) / Rees, J. A. G. New directions for product testing and sensory analysis of foods (1985) / Moskowitz, Howard R. Food texture : instrumental and sensory measurement (1987) / Moskowitz, Howard R. Starch and its derivatives. (4th ed, 1968) / Radley, Jack Augustus Product and process development in the food industry : selected papers from the Symposium on Food Product and Process Development (1985) / Symposium on Food Product and Process Development (1980 : Auckland, N.Z) Sensory evaluation of food : statistical methods and procedures (1986) / O'Mahony, Michael Starch : chemistry and technology / Industrial aspects. (1967) / Whistler, R. L. Quality control in the food industry (2nd ed, 1987) / Herschdoerfer, S. M. An introduction to food colloids (1992) / Dickinson, Eric Guidelines on the Food Hygiene (Amendment) Regulations 1990 : (SI 1990 No. 1431) (1991) / Great Britain. Department of Health Fundamentals of food microbiology (1979) / Fields, Marion L. Fundamentals of food process engineering. (2nd ed, 1991) / Toledo, Romeo T. Chilled foods : a comprehensive guide (1992) / Dennis, C. Blast freezing. System for quantity foods. (1979) / Harder, Eulalia L. Sensory evaluation practices (3rd ed, 2004) / Stone, Herbert Functional properties of food components (2nd ed, 1991) / Pomeranz, Y. Applied sensory analysis of foods (1988) / Moskowitz, Howard R. Introduction to high performance liquid chromatography (1977) / Hamilton, R. J. Chilled foods : the ongoing debate (1990) / Gormley, T. R. Physical properties of foods and food processing systems (1987) / Lewis, M. J. Food control in action (1980) / Institute of Food Science and Technology. Summer Symposium (1979 : University of Surrey) Food safety [...]. / University of Wisconsin-Madison. Food Research Institute Quality management systems for the food industry : a guide to ISO 9001/2 (1997) / Bolton, Andrew Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H. Psychological basis of sensory evaluation (1990) / McBride, R. L. Freezing preservation of foods. (4th ed, 1968) / Tressler, Donald Kitely Thermal processing and quality of foods : proceedings of the concluding seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research) on the thermal processing and quality of foods in Athens,... (1984) / Zeuthen, P. Handbook of detection of enzymes on electrophoretic gels (1994) / Manchenko, Gennady P. Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Everyday productions of baked goods (2nd ed, 1975) / Barrows, Arthur Basil Survey of consumer attitudes to food additives. Reports prepared for the Ministry of Agriculture, Fisheries and Food, Food Science Division : computer tabulations of fieldwork questionnaires conducted by Research Surveys of Great... (1987) / Great Britain. Food Science Division Food oils and their uses. (1970) / Weiss, Theodore J. Food commodities. (2nd ed, 1987) / Davis, Bernard Egg science and technology (4th ed, 1995) / Stadelman, William J. Processing and quality of foods (1990) / Zeuthen, P. Thickening and gelling agents for food (1992) / Imeson, A. New food product development : from concept to marketplace. (1994) / Fuller, Gordon W. Sensory quality in foods and beverages : definition, measurement and control (1983) / Williams, A. A. Developments in food colours (1980) / Walford, John Separation methods (1984) / Deyl, Zden<31>ek Microbial food poisoning (2nd ed, 1996) / Eley, Adrian R. Fats in food products (1994) / Moran, D. P. J. Food adulteration and how to beat it (1988) / London Food Commission Milk and milk products : technology, chemistry and microbiology (1994) / Varnam, A. H. Product development guide for the food industry (1996) / Shaw, R. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Toxic constituents of plant foodstuffs (2nd ed, 1980) / Liener, Irvin E. Cook-freeze catering systems (1978) / Boltman, Brigid Food additive user's handbook (1991) / Smith, Jim Cheese : chemistry, physics, and microbiology / Major cheese groups. (2nd ed, 1993) / Fox, P. F. Food science. (2nd ed, 1982) / Charley, Helen Techniques in liquid chromatography (1982) / Simpson, C. F. The microbiology of safe food (2000) / Forsythe, S. J. Food allergy (1985) / Scowen, Patricia Sensory evaluation of food : principles and practices (1997) / Lawless, Harry T. Physico-chemical aspects of food processing (1995) / Beckett, S. T. Advances in food colloids (1995) / Dickinson, Eric Principles of microbiology for students of food technology (2nd ed, 1984) / Parry, Thelma J. Instrumental methods for quality assurance in foods (1991) / Fung, Daniel Yee-Chak Frozen food technology (1993) / Mallett, C. P. Foundations of food science (1981) / Hawthorn, John Health service catering. Hygiene. (1986) / Great Britain. Department of Health and Social Security Starches. (1990) / Halliday, Anne Design and analysis of sensory optimization (1993) / Gacula, Maximo C. Electrophoresis (1959) / Bier, Milan Sensory properties of food (1977) / Birch, G. G. Food : the chemistry of its components (4th ed, 2002) / Coultate, T. P. Food legislation of the UK : a concise guide. (4th ed, 1997) / Jukes, D. J. National diet and nutrition survey : people aged 65 years and over. Report of the diet and nutrition survey : a survey carried out in Great Britain on behalf of the Ministry of A griculture, Fisheries and Food and the Departments... (1998) / Finch, Steven Food acceptability (1988) / University of Reading - Society of Chemical Industry Symposium on Food Acceptability (1987 : University of Reading) The microbiological safety of food : report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health ... [et al.]. (1990) / Great Britain. Committee on the Microbiological Safety of Food Food facts : a study of food and nutrition (1986) / Clarke, Delia Principles of food science / Food chemistry (1976) / Fennema, Owen R. Technology of cereals : an introduction for students of food science and agriculture (4th ed, 1994) / Kent, N. L. Sugars and syrups (1987) / British Nutrition Foundation. Task Force on Sugars and Syrups Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Shelf life evaluation of foods (1994) / Man, C.M.D