Psychological basis of sensory evaluation /

• McBride, R. L.
• MacFie, H. J. H.

• Food -- Sensory evaluation

• Elsevier Applied Science,

• 185166453X

• Sensory analysis of foods
• Chilled foods the ongoing debate
• Sensory evaluation of food statistical methods and procedures
• Advances in food colloids
• Sensory evaluation in quality control
• HACCP a practical approach
• introduction to peptide chemistry
• Sensory evaluation of food principles and practices
• Sensory properties of food
• Separation methods
• Food and drink good manufacturing practice a guide to its responsible management
• Guidelines for sensory analysis in food product development and quality control
• Food additive users handbook
• Guidelines for sensory analysis in food product development and quality control
• Sensory evaluation of food theory and practice
• Modern food microbiology
• Principles and practices for the safe processing of foods
• Sensory evaluation techniques
• HACCP a practical aproach
• Experimental food science
• Food processing technology principles and practice
• science of food
• Food poisoning and food hygiene
• Diet and nutrition a guide for students and practitioners
• Human nutrition and dietetics
• Questionnaire design interviewing and attitude measurement