Search Results for Food -- Sensory evaluation.

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13.

Umami Taste for Health

Yazar

San Gabriel, Ana. editor. Rains, Tia M. editor. Beauchamp, Gary. editor. SpringerLink (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

https://doi.org/10.1007/978-3-031-32692-9

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14.

Food Analogues: Emerging Methods and Challenges

Yazar

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)

Yer Numarası

ONLINE

Elektronik Erişim

https://doi.org/10.1007/978-3-031-69872-9

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15.

Aroma and Flavor in Product Development: Characterization, Perception, and Application

Yazar

Samakradhamrongthai, Rajnibhas Sukeaw. editor. SpringerLink (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

https://doi.org/10.1007/978-3-031-62612-8

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16.

The Sensory Evaluation of Dairy Products

Yazar

Clark, Stephanie. editor. Drake, MaryAnne. editor. Kaylegian, Kerry. editor. SpringerLink (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

https://doi.org/10.1007/978-3-031-30019-6

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17.

Halal and Kosher Food Integration of Quality and Safety for Global Market Trends

Yazar

Ahmed Osman, Osman. editor. Moneim Elhadi Sulieman, Abdel. editor. SpringerLink (Online service)

Yer Numarası

ONLINE

Elektronik Erişim

https://doi.org/10.1007/978-3-031-41459-6

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18.

DATA SCIENCE FOR SENSORY AND CONSUMER SCIENTISTS

Yazar

Worch, Thierry, author. Delarue, Julien, author. De Souza, Vanessa Rios, author. Ennis, John M., author.

Yer Numarası

QA276.4

Elektronik Erişim

Taylor & Francis https://www.taylorfrancis.com/books/9781003028611
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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19.

Food education and gastronomic tradition in Japan and France : ethical and sociological theories

Yazar

Ueda, Haruka, author.

Yer Numarası

GT2850 .U3313 2023

Elektronik Erişim

Taylor & Francis https://www.taylorfrancis.com/books/9781003341895
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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20.

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

Yazar

Nussinovitch, A., author. Hirashima, Madoka, author.

Yer Numarası

TX553 .A3

Elektronik Erişim

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139

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21.

The science of Thai cuisine : chemical properties and sensory attributes

Yazar

Sinsawasdi, Valeeratana K., author. Rattanapanone, Nithiya, author. Toschka, Holger Y., author.

Yer Numarası

TX546

Elektronik Erişim

Taylor & Francis https://www.taylorfrancis.com/books/9781003182924
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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22.

Food history : a feast of the senses in Europe, 1750 to the present

Yazar

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.

Yer Numarası

TX360 .E8 I58 2021

Elektronik Erişim

Taylor & Francis https://www.taylorfrancis.com/books/9781003054412
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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23.

Textural characteristics of world foods

Yazar

Nishinari, Katsuyoshi, editor.