Search Results for Food -- Sensory evaluation.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002b--$002bSensory$002bevaluation.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300?dt=list
2026-01-14T08:48:56Z
Sensory Evaluation of Food Principles and Practices
ent://SD_ILS/0/SD_ILS:172610
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-6488-5">http://dx.doi.org/10.1007/978-1-4419-6488-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory evaluation of food : Principles and practices
ent://SD_ILS/0/SD_ILS:82729
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Lawless, Harry T. Heymann, Hildegarde, ort. yaz.<br/>Preferred Shelf Number TX 546 L38 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
ENGINEERING INNOVATIONS IN SENSORY SCIENCE
ent://SD_ILS/0/SD_ILS:590206
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Preferred Shelf Number TX546<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781032724690">https://www.taylorfrancis.com/books/9781032724690</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Flavoromics : an integrated approach to flavor and sensory assessment
ent://SD_ILS/0/SD_ILS:568432
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Nollet, Leo M. L., 1948- editor. Bordiga, Matteo, editor.<br/>Preferred Shelf Number TX546<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003268758">https://www.taylorfrancis.com/books/9781003268758</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Halal and Kosher Food Integration of Quality and Safety for Global Market Trends
ent://SD_ILS/0/SD_ILS:528625
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Ahmed Osman, Osman. editor. Moneim Elhadi Sulieman, Abdel. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-41459-6">https://doi.org/10.1007/978-3-031-41459-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
DATA SCIENCE FOR SENSORY AND CONSUMER SCIENTISTS
ent://SD_ILS/0/SD_ILS:549781
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Worch, Thierry, author. Delarue, Julien, author. De Souza, Vanessa Rios, author. Ennis, John M., author.<br/>Preferred Shelf Number QA276.4<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003028611">https://www.taylorfrancis.com/books/9781003028611</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food education and gastronomic tradition in Japan and France : ethical and sociological theories
ent://SD_ILS/0/SD_ILS:574360
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Ueda, Haruka, author.<br/>Preferred Shelf Number GT2850 .U3313 2023<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003341895">https://www.taylorfrancis.com/books/9781003341895</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The Sensory Evaluation of Dairy Products
ent://SD_ILS/0/SD_ILS:527964
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Clark, Stephanie. editor. Drake, MaryAnne. editor. Kaylegian, Kerry. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-30019-6">https://doi.org/10.1007/978-3-031-30019-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The science of Thai cuisine : chemical properties and sensory attributes
ent://SD_ILS/0/SD_ILS:583768
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Sinsawasdi, Valeeratana K., author. Rattanapanone, Nithiya, author. Toschka, Holger Y., author.<br/>Preferred Shelf Number TX546<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003182924">https://www.taylorfrancis.com/books/9781003182924</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food history : a feast of the senses in Europe, 1750 to the present
ent://SD_ILS/0/SD_ILS:574971
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author International Commission for Research into European Food History (Symposium) (15th : 2019 : France), author. Vabre, Sylvie, editor. Bruegel, Martin, 1960- editor. Atkins, P. J. (Peter J.), editor.<br/>Preferred Shelf Number TX360 .E8 I58 2021<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003054412">https://www.taylorfrancis.com/books/9781003054412</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory panel management : a practical handbook for recruitment, training and performance
ent://SD_ILS/0/SD_ILS:459818
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081010013">http://www.sciencedirect.com/science/book/9780081010013</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Multisensory flavor perception : from fundamental neuroscience through to the marketplace
ent://SD_ILS/0/SD_ILS:458834
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Piqueras-Fiszman, Betina, editor. Spence, Charles (Experimental psychologist), editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081003503">http://www.sciencedirect.com/science/book/9780081003503</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Electronic noses and tongues in food science
ent://SD_ILS/0/SD_ILS:458756
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Mendez, Maria Luz Roguez, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128002438">http://www.sciencedirect.com/science/book/9780128002438</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Novel techniques in sensory characterization and consumer profiling
ent://SD_ILS/0/SD_ILS:542627
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Varela Tomasco, Paula, editor. Ares, Gaston, editor.<br/>Preferred Shelf Number TX546 .N69 2014<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781466566309">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Rapid sensory profiling techniques and related methods : applications in new product development and consumer research
ent://SD_ILS/0/SD_ILS:355367
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Delarue, Julien, editor. Lawlor, J. Ben, editor. Rogeaux, Michel, editor.<br/>Preferred Shelf Number ONLINE(355367.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781782422488">http://www.sciencedirect.com/science/book/9781782422488</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Olive oil sensory science
ent://SD_ILS/0/SD_ILS:341506
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Monteleone, Erminio, editor. Langstaff, Susan, editor.<br/>Preferred Shelf Number ONLINE(341506.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118332511">http://dx.doi.org/10.1002/9781118332511</a>
ebrary <a href="http://site.ebrary.com/id/10814720">http://site.ebrary.com/id/10814720</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
The perfect meal : the multisensory science of food and dining
ent://SD_ILS/0/SD_ILS:341559
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Spence, Charles, author. Piqueras-Fiszman, Betina, author.<br/>Preferred Shelf Number ONLINE(341559.1)<br/>Electronic Access Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg</a>
Ebook Library <a href="http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296">http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296</a>
ebrary <a href="http://site.ebrary.com/id/10892179">http://site.ebrary.com/id/10892179</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118491003">http://dx.doi.org/10.1002/9781118491003</a>
MyiLibrary <a href="http://www.myilibrary.com?id=627052">http://www.myilibrary.com?id=627052</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Safety assessment of genetically engineered fruits and vegetables : a case study of the flavr SAVR tomato
ent://SD_ILS/0/SD_ILS:544090
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Redenbaugh, Keith, author. Taylor and Francis.<br/>Preferred Shelf Number SB349<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781498710626">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Laboratory exercises for sensory evaluation
ent://SD_ILS/0/SD_ILS:317025
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Lawless, Harry T.<br/>Preferred Shelf Number TX546 L379 2013<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Nutrition, functional and sensory properties of foods
ent://SD_ILS/0/SD_ILS:343138
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Ho, Chi-Tang, 1944-<br/>Preferred Shelf Number ONLINE(343138.1)<br/>Electronic Access Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849737685">http://dx.doi.org/10.1039/9781849737685</a>
Ebook Library <a href="http://public.eblib.com/choice/publicfullrecord.aspx?p=1713758">http://public.eblib.com/choice/publicfullrecord.aspx?p=1713758</a>
<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1713758">http://swb.eblib.com/patron/FullRecord.aspx?p=1713758</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory and consumer research in food product design and development
ent://SD_ILS/0/SD_ILS:305502
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Moskowitz, Howard R. Beckley, Jacqueline H. Resurreccion, Anna V. A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9781119945970">An electronic book accessible through the World Wide Web; click for information</a>
<a href="http://www.msvu.ca:2048/login?url=http://www.msvu.eblib.com/patron/FullRecord.aspx?p=859300">Check for Full Text</a>
<a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=859300">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=859300</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Color in food : technological and psychophysical aspects
ent://SD_ILS/0/SD_ILS:540806
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Caivano, Jose Luis. Pilar Buera, Maria del.<br/>Preferred Shelf Number TP370.9 .C64 C65 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439876947">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Sensory evaluation practices
ent://SD_ILS/0/SD_ILS:149121
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Stone, Herbert Bleibaum, Rebecca Thomas, Heather A.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123820860">http://www.sciencedirect.com/science/book/9780123820860</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Flavor, fragrance, and odor analysis
ent://SD_ILS/0/SD_ILS:545784
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Marsili, Ray, 1946-<br/>Preferred Shelf Number TX546 .F52 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439846742">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Emerging technologies for food quality and food safety evaluation
ent://SD_ILS/0/SD_ILS:545691
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Cho, Yong-Jin, 1961-<br/>Preferred Shelf Number TP372.5 .E44 2011<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781439815250">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Statistics for sensory and consumer science
ent://SD_ILS/0/SD_ILS:298124
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Næs, Tormod. Brockhoff, Per B. Tomić, Oliver. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=547190">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=547190</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470669181">http://dx.doi.org/10.1002/9780470669181</a>
MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=317499&ref=toc">http://www.myilibrary.com?id=317499&ref=toc</a>
Cover image <a href="http://catalogimages.wiley.com/images/db/jimages/9780470518212.jpg">http://catalogimages.wiley.com/images/db/jimages/9780470518212.jpg</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10395563">http://site.ebrary.com/lib/alltitles/Doc?id=10395563</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Handbook of fruit and vegetable flavors
ent://SD_ILS/0/SD_ILS:298016
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470622834">http://dx.doi.org/10.1002/9780470622834</a>
<a href="http://onlinelibrary.wiley.com/book/10.1002/9780470622834">http://onlinelibrary.wiley.com/book/10.1002/9780470622834</a>
Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpHFVF0002">http://app.knovel.com/web/toc.v/cid:kpHFVF0002</a>
<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10392932">http://site.ebrary.com/lib/alltitles/Doc?id=10392932</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory shelf life estimation of food products
ent://SD_ILS/0/SD_ILS:547056
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Hough, Guillermo., author.<br/>Preferred Shelf Number TX546 .H68 2010<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420092943">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
An integrated approach to new food product development
ent://SD_ILS/0/SD_ILS:542199
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Moskowitz, Howard R. Saguy, Israel, 1946- Straus, Tim.<br/>Preferred Shelf Number TX367 .I56 2009<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420065558">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Multivariate and probabilistic analyses of sensory science problems
ent://SD_ILS/0/SD_ILS:297151
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Meullenet, J.-F. (Jean-Francois), 1968- Xiong, Rui. Findlay, Christopher J. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Volltext <a href="http://www3.interscience.wiley.com/cgi-bin/bookhome/117354979">http://www3.interscience.wiley.com/cgi-bin/bookhome/117354979</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470277539">http://dx.doi.org/10.1002/9780470277539</a>
Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2006036135-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2006036135-b.html</a>
Volltext <a href="http://onlinelibrary.wiley.com/book/10.1002/9780470277539">http://onlinelibrary.wiley.com/book/10.1002/9780470277539</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory-directed flavor analysis
ent://SD_ILS/0/SD_ILS:543818
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Marsili, Ray, 1946-<br/>Preferred Shelf Number TX546 .S454 2007<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420017045">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Sensory and consumer research in food product design and development
ent://SD_ILS/0/SD_ILS:297157
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Moskowitz, Howard R. Beckley, Jacqueline H. Resurreccion, Anna V. A. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0802/2006000916-b.html">http://catdir.loc.gov/catdir/enhancements/fy0802/2006000916-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470277706">http://dx.doi.org/10.1002/9780470277706</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Concept research in food product design and development
ent://SD_ILS/0/SD_ILS:295929
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Moskowitz, Howard R. Porretta, Sebastiano. Silcher, Matthias. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470290132">http://dx.doi.org/10.1002/9780470290132</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Nonparametrics for sensory science a more informative approach
ent://SD_ILS/0/SD_ILS:296233
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Rayner, J. C. W. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470752586">http://dx.doi.org/10.1002/9780470752586</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Handbook of food analysis
ent://SD_ILS/0/SD_ILS:540598
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Nollet, Leo M. L., 1948- editor.<br/>Preferred Shelf Number TX541<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780367854409">https://www.taylorfrancis.com/books/9780367854409</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory evaluation practices
ent://SD_ILS/0/SD_ILS:250135
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Stone, Herbert. Sidel, Joel L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126726909">http://www.sciencedirect.com/science/book/9780126726909</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Genetic variation in taste sensitivity
ent://SD_ILS/0/SD_ILS:544290
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Prescott, John, 1954- Tepper, Beverly J.<br/>Preferred Shelf Number QP456 .G46 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9780203023433">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Taints and off-flavours in food
ent://SD_ILS/0/SD_ILS:97705
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Baigrie, Brian, ed.<br/>Preferred Shelf Number TX 531 T33 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>
Flavor, fragrance, and odor analysis
ent://SD_ILS/0/SD_ILS:543263
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Marsili, Ray, 1946-<br/>Preferred Shelf Number TX546 .F52 2002<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135569686">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Poultry products processing : an industry guide
ent://SD_ILS/0/SD_ILS:545958
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Barbut, Shabtai., author.<br/>Preferred Shelf Number TS1968 .B37 2002<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420031744">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>
Descriptive sensory analysis in practice
ent://SD_ILS/0/SD_ILS:295992
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Gacula, Maximo C. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385036">http://dx.doi.org/10.1002/9780470385036</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Multivariate data analysis in sensory and consumer science
ent://SD_ILS/0/SD_ILS:295994
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Dijksterhuis, Garmt B. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470385050">http://dx.doi.org/10.1002/9780470385050</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory evaluation practices
ent://SD_ILS/0/SD_ILS:250874
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Stone, Herbert. Sidel, Joel L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126724820">http://www.sciencedirect.com/science/book/9780126724820</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Sensory evaluation practices
ent://SD_ILS/0/SD_ILS:250848
2026-01-14T08:48:56Z
2026-01-14T08:48:56Z
Author Stone, Herbert.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780126724806">http://www.sciencedirect.com/science/book/9780126724806</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>