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1. 
Cover image for Sensory Evaluation of Food Principles and Practices
Sensory Evaluation of Food Principles and Practices
Author 
Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-1-4419-6488-5
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2. 
Cover image for Sensory evaluation of food : Principles and practices
Sensory evaluation of food : Principles and practices
Author 
Lawless, Harry T. Heymann, Hildegarde, ort. yaz.
Preferred Shelf Number 
TX 546 L38 1998
Format: 
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3. 
Cover image for ENGINEERING INNOVATIONS IN SENSORY SCIENCE
ENGINEERING INNOVATIONS IN SENSORY SCIENCE
Preferred Shelf Number 
TX546
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781032724690
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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4. 
Cover image for Digital Dining New Innovations in Food and Technology
Digital Dining New Innovations in Food and Technology
Author 
Spence, Charles. author. Velasco, Carlos. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-91050-0
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5. 
Cover image for Biofilm Applications to Revolutionize Food Technology
Biofilm Applications to Revolutionize Food Technology
Author 
Sarkar, Tanmay. editor. (orcid)0000-0003-3869-1604 Lahiri, Dibyajit. editor. Nag, Moupriya. editor. (orcid)0000-0002-4417-9976 Bhattacharya, Debasmita. editor. (orcid)0000-0002-4507-4519 SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-85205-3
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6. 
Cover image for Uncorked: Negotiating Science and Belief in the Natural Wine Movement
Uncorked: Negotiating Science and Belief in the Natural Wine Movement
Author 
Alonso González, Pablo. editor. (orcid)0000-0002-5964-0489 Parga Dans, Eva. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-87857-2
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7. 
Cover image for The Future of Plant Protein Innovations, Challenges, and Opportunities
The Future of Plant Protein Innovations, Challenges, and Opportunities
Author 
Younis, Kaiser. editor. (orcid)0000-0002-1950-4183 Yousuf, Owais. editor. (orcid)0000-0002-9706-3707 SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-96-4190-1
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8. 
Cover image for Extracellular Polysaccharides
Extracellular Polysaccharides
Author 
Sarkar, Tanmay. editor. (orcid)0000-0003-3869-1604 Lahiri, Dibyajit. editor. Nag, Moupriya. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-94472-7
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9. 
Cover image for Pure Honey: Assurance & Authentication
Pure Honey: Assurance & Authentication
Author 
Zafar, Muhammad. editor. Ahmad, Mushtaq. editor. Kekeçoğlu, Meral. editor. Makhkamov, Trobjon. editor. Santana de Oliveira, Mozaniel. editor. (orcid)0000-0002-4076-2443
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-98913-1
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10. 
Cover image for Flavoromics : an integrated approach to flavor and sensory assessment
Flavoromics : an integrated approach to flavor and sensory assessment
Author 
Nollet, Leo M. L., 1948- editor. Bordiga, Matteo, editor.
Preferred Shelf Number 
TX546
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003268758
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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11. 
Cover image for Food Analogues: Emerging Methods and Challenges
Food Analogues: Emerging Methods and Challenges
Author 
CAN, Özlem Pelin. editor. GÖKSEL SARAÇ, Meryem. editor. (orcid)0000-0002-8190-2406 ASLAN TÜRKER, Duygu. editor. (orcid)0000-0002-9579-8347 SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-69872-9
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12. 
Cover image for Discrimination testing in sensory evaluation
Discrimination testing in sensory evaluation
Author 
Rogers, Lauren, editor.
Preferred Shelf Number 
QP435 .D57 2024
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118635353
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