41. Multivariate data analysis in sensory and consumer science
Author: Dijksterhuis, Garmt B.
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Sensory evaluation ، Food,، Multivariate analysis
Classification :
TX
546
.
D55
1997
42. Nutrition, functional and sensory properties of foods /
Author: edited by Chi-Tang Ho ... [et at.]
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Nutrition,Food-- Sensory evaluation,Functional foods
Classification :
TX541
.
N88
2013
43. Objective methods in food quality assessment
Author: editor, John G. Kapsalis
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Sensory evaluation ، Food
Classification :
TX
546
.
O25
1987
44. Objective methods in food quality assessment
Author:
Library: Central Library of Sharif University of Technology (Tehran)
Subject: ، Food-- Sensory evaluation,، Food-- Quality
Classification :
TX
546
.
O25
1987
45. Olive oil sensory science /
Author: Erminio Monteleone and Susan Langstaff
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Sensory evaluation.,Olive oil-- Analysis.,Olive oil industry.,Olive oil.
Classification :
TP683
46. Principles of sensory evaluation of food
Author: by Maynard A. Amerine, Rose Marie Pangborn [and] Edward B. Roessler.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Analysis.,Food-- Sensory evaluation.
47. Principles of sensory evaluation of food
Author: Amerine, M. A.)Maynard Andrew(
Library: Central Library of Sharif University of Technology (Tehran)
Subject: ، Food-- Sensory evaluation,، Food-- Analysis
Classification :
TX
541
.
A74
48. Protein functionality in foods :
Author: John P. Cherry, editor.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Sensory evaluation, Congresses.,Proteins-- Analysis, Congresses.,Proteins in human nutrition, Congresses.
Classification :
TX553
.
P7
P76
49. Psychological basis of sensory evaluation
پدیدآورنده : edited by R.L.Mcbride and H.J.H.MacFie
موضوع : Food sensory evaluation-psychological aspects
۲ نسخه از این کتاب در ۱ کتابخانه موجود است.
50. Psychological basis of sensory evaluation
Author: / edited by R.L.McBride and H.J.H.MacFie
Library: Central Library and Document Center of Arak University (Markazi)
Subject: Food- Sensory evaluation- Psychological aspects,Taste-Psychological aspects
Classification :
664
.
07
M119p
51. Quality factors of fruits and vegetables :
Author: Joseph J. Jen, editor
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food-- Analysis, Congresses,Food-- Sensory evaluation, Congresses,Fruit-- Quality, Congresses,Vegetables-- Quality, Congresses
Classification :
TX557
.
Q35
1989
52. Quality factors of fruits and vegetables: chemistry and technology
Author: Joseph J. Jen, editor
Library: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
Subject: Quality - Congresses ، Fruit,Quality -Congresses ، Vegetables,Analysis - Congresses ، Food,Sensory evaluation - Congresses ، Food
Classification :
TX
557
.
Q35
1989
53. Quality factors of fruits and vegetables : chemistry and technology
Author: Joseph J. Jen, editor
Library: Library of College of Science University of Tehran (Tehran)
Subject: Congresses ، Fruit -- Quality,Quality -- Congresses ، Vegetables,Congresses ، Food -- Analysis,Congresses ، Food -- Sensory evaluation
Classification :
TX
557
.
Q35
1989
54. Quantitative sensory analysis, psychophysics, models and intelligent design
Author: Harry T. Lawless, Ph.D. professor Emeritus, Cornell University.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Chemistry, Analytic-- Quantitative.,Food-- Sensory evaluation.
55. Rapid sensory profiling techniques and related methods :
Author: edited by Julien Delarue, J. Ben Lawlor and Michel Rogeaux.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food -- Sensory evaluation.,Marketing research.,New products.
56. Rapid sensory profiling techniques and related methods :
Author: edited by Julien Delarue, J. Ben Lawlor and Michel Rogeaux.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food -- Sensory evaluation.,Marketing research.,New products.
57. Reviews of correlations of objective-subjective methods in the study of odors and taste
Author:
Library: Library of Razi Metallurgical Research Center (Tehran)
Subject: Bibliography ، Smell,Bibliography ، Taste,Sensory evaluation Bibliography ، Food
Classification :
Z
6663
.
S57
A4
1969
58. Reviews of correlations of objective-subjective methods in the study of odors and taste
Author:
Library: Central Library of Sharif University of Technology (Tehran)
Subject: ، Smell-- Bibliography,، Taste-- Bibliography,، Food-- Sensory evaluation-- Bibliography
Classification :
Z
6663
.
S57
.
A4
59. Science and technology of aroma, flavor, and fragrance in rice
Author:
Library: Central Library and Documents Center of Mazandaran University (Mazandaran)
Subject: Rice ; Flavor and odor. ; Food ; Sensory evaluation. ;
60. #Seafood quality determination
Author: #edited by Donald E. Kramer, John Liston: With the assistance of T. Frady, Brenda, R.Melteff
Library: Central Library of Esfehan University of Technology (Esfahan)
Subject: Fish as food- Congresses ،Seafood- Sensory evaluation- Congresses ،Fishery processing- Quality control- Congresses
Classification :
#
SH
،#.
I56
،#
1986
