ISO 11036:1994, Sensory analysis -- Methodology -- Texture profile
by ISO TC 34/SC 12 | Aug 23, 2007
Analysis and Operator Theory: Dedicated in Memory of Tosio Kato’s 100th Birthday (Springer Optimization and Its Applications, 146)
Part of: Springer Optimization and Its Applications (176 books) | by Themistocles M. Rassias , Valentin A. Zagrebnov, et al. | Sep 3, 2020
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Sensory Analysis and Consumer Research in New Product Development
by Dr Claudia Ruiz-Capillas and Dr Ana Herrero Herranz | Oct 28, 2021
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Methods and Analysis: Solar Charged Off-Grid Lighting Products
by Brendon Mendonca | Aug 29, 2012
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Diffraction analysis of deformed metals: theory, methods, programs
by Faina Satdarova | Sep 3, 2019
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Texture Analysis in Materials Science: Mathematical Methods
by H.-J. Bunge | Jan 1, 1969
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
by Eugenio Aprea | Apr 29, 2021
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Flavour Science: Chapter 18. Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compound Release of Flavored Dairy Products
by Katharina Breme and Barbara Guggenbühl | Jul 29, 2013
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Legumes as Food Ingredient: Characterization, Processing, and Applications
by Alfonso Clemente and Jose C Jimenez-Lopez | May 7, 2021
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Sensory and Consumer Research for a Sustainable Food System
by Antti Knaapila | Aug 26, 2022
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