http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Sensory science applications for food production
xii, 379 pages : illustrations ; 29 cm.
1. Basic concept of sensory technology -- 2. Introduction and importance of sensory organs -- 3. Human gustatory system -- 4. Human olfactory system: part a -- 5. Human olfactory system: part b -- 6. Sense of touch -- 7. Role of vision in sensory science -- 8.Human auditory system -- 9. Sensory evaluation techniques -- 10. Recent advance in sensory technologies -- 11. Consumer food perception -- 12. Processing effects on food sensory attributes -- 13. Legislative and safety aspects in food production -- 14. Audit ensuring the food safety
Rahul Mehra, Arun Kumar Pandey, Raquel P.F. Guine
Includes bibliographical references (pages 314-376) and index