Chemesthesis : chemical touch in food and eating /

Sensory and consumer research in food product design and development
由: Moskowitz, Howard R.
出版: (2012)

Sensory and aroma marketing /
出版: (2017)

Quantitative sensory analysis psychophysics, models and intelligent design /
由: Lawless, Harry T.
出版: (2013)

Multivariate and probabilistic analyses of sensory science problems
由: Meullenet, J.-F. (Jean-Francois), 1968-
出版: (2007)

Formulation engineering of foods
出版: (2013)

Making sense of taste : food & philosophy /
由: Korsmeyer, Carolyn
出版: (2002)

The multisensory driver implications for ergonomic car interface design /
由: Ho, Cristy
出版: (2008)

Food texture design and optimization /
出版: (2014)

Multisensory development /
出版: (2012)

Food bites the science of the foods we eat /
由: Hartel, Richard W., 1951-
出版: (2008)

Chemical analysis of food techniques and applications /
出版: (2012)

Food chemistry
出版: (2012)

Progress in food chemistry
出版: (2008)

Food materials science and engineering
出版: (2012)

Food the chemistry of its components /
由: Coultate, T. P. (Tom P.)
出版: (2002)

Essential guide to food additives
出版: (2013)

Food materials science principles and practice /
出版: (2008)

Handbook of food powders : processes and properties /
出版: (2013)

The chemistry of food additives and preservatives
出版: (2013)

Fats in food technology /
出版: (2014)

Food flavours biology and chemistry /
由: Fisher, Carolyn
出版: (1997)

The kitchen as laboratory reflections on the science of food and cooking /
出版: (2012)

Food biochemistry and food processing
出版: (2012)

The science of cooking : understanding the biology and chemistry behind food and cooking /
由: Provost, Joseph J.
出版: (2016)

Handbook of plant food phytochemicals sources, stability and extraction /
出版: (2013)

Professionals in food chains : EurSafe 2018, Vienna, Austria 13 - 16 June 2018 /
出版: (2018)

The chemistry of food /
由: Velíšek, Jan, 1946-
出版: (2014)

Advances in foodscience and technology.
出版: (2013)

Analytical methods for food and dairy powders
由: Schuck, Pierre
出版: (2012)

Nanotechnology in food products workshop summary /
出版: (2009)

Advances in thermal and non-thermal food preservation
出版: (2007)

Olive oil sensory science /
出版: (2014)

Sensory evaluation a practical handbook /
由: Kemp, Sarah E.
出版: (2009)

Phytonutrients
出版: (2012)

Design and analysis of sensory optimization
由: Gacula, Maximo C.
出版: (1993)

Starch advances in structure and function /
出版: (2001)