Food & Culinary Science

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Applied Sensory Analy of Foods

Howard R. Moskowitz
June 30, 1988

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Nutrient Interactions

Bodwell
May 19, 1988

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Technology and Biochemistry of Wine

Beatrix Farkas
March 08, 1988

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Colour Atlas of Food Quality Control

Jane Sutherland, A H Varm
August 31, 1987

This extensively color-illustrated atlas serves as a comprehensive guide not only to persons actively involved in food quality control but also to students and trainees, as well as to nontechnical food in-dustry personnel who wish to enhance their product knowledge. Each chapter is devoted to a...

Food Texture

Moskowitz
April 07, 1987

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Sensory Evaluation of Food: Statistical Methods and Procedures

Michael O'Mahony
January 10, 1986

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and...

Aspartame: Physiology and Biochemistry

Filer Stegink
June 13, 1984

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Handbook of Flavor Ingredients, Volume II

Thomas E. Furia
July 01, 1975

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Conferences

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