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Sensory evaluation practices by Stone, Herbert, Sidel, Joel L.

Sensory evaluation techniques by Meilgaard, Morten C., Carr, B. Thomas, Civille, Gail Vance

Sensory evaluation a practical handbook by Kemp, Sarah E., Hollowood, Tracey, Hort, Joanne

Food color and appearance by Hutchings, John B., Hutchings, John B.

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Flavor, fragrance and odor analysis by Marsili, Ray , 1946-

Handbook of fruit and vegetable flavors by Hui, Y. H. (Yiu H.)

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Statistics for sensory and consumer science by Naes, Tormod, Brockhoff, Per B., Tomic, Oliver

Sensory evaluation of food principles and practices by Lawless, Harry T., Heymann, Hildegarde

Sensory analysis of foods of animal origin by Toldra, Fidel

Sensory shelf life estimation of food products by Hough, Guillermo

Sensory and consumer research in food product design and development by Moskowitz, Howard R., Beckley, Jacqueline H., Resurreccion, Anna V. A.

Chemesthesis : chemical touch in food and eating

Sensory evaluation practices by Stone, Herbert, Bleibaum, Rebecca N., Thomas, Heather A.

Sensory evaluation techniques by Meilgaard, Morten C., Carr, B. Thomas, Civille, Gail Vance

Guidelines for sensory analysis in food product development and quality control

Descriptive analysis in sensory evaluation

Proximate analysis and determination of anti-nutrition in rubber seed based on different methods of processings. by Izzati Shahira Rosidi Sujanto

Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods by Kalaimangai Sugumaran

Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods by Nurul Zatil 'Amirah Karim

Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt by Nur Eliya Farahin Mohd Halim