Sensory evaluation of food: principles and practices by Heymann, Hildegarde, Lawless, Harry T. fromFood science texts series 0 Type: Book
What's cooking in chemistry?: how leading chemists succeed in the kitchen by Bell, Hubertus P. 0 Type: Book
Sensory evaluation techniques by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas fromFood science & technology 0 Type: Book
Methods to assess quality and stability of oils and fat-containing foods by Eskin, Neason Akivah Michael, Warner, Kathleen 0 Type: Book
