Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
Olive oil sensory science
Formulation engineering of foods
Sensory and aroma marketing
This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how senses can affect consumers' be…
Electronic noses and tongues in food science
"Electronic Nose and Tongue in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piez…
Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
