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Books on the topic 'Beverage chemistry and beverage sensory science'

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Author: Grafiati

Published: 13 August 2024

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1

Clifford, M. N. Coffee: Botany, Biochemistry and Production of Beans and Beverage. Boston, MA: Springer US, 1985.

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2

Meilgaard, Morten. Sensory evaluation techniques. 2nd ed. Boca Raton: CRC Press, 1991.

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3

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. Boca Raton, Fla: CRC Press, 1987.

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4

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 3rd ed. Boca Raton, Fla: CRC Press, 1999.

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5

Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 4th ed. Boca Raton: Taylor & Francis, 2007.

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6

Lawless, Harry T. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1998.

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7

Weurman Flavour Research Symposium (8th 1996 Reading, England). Flavour science: Recent developments. Cambridge: Royal Society of Chemistry, Information Services, 1996.

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8

Lück, Erich. Antimicrobial food additives: Characteristics, uses, effects. 2nd ed. Berlin: Springer, 1997.

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9

Lück, Erich. Chemische Lebensmittelkonservierung: Stoffe, Wirkungen, Methoden. 2nd ed. Berlin: Springer, 1986.

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10

Vaclavik, Vickie. Essentials in food science. 3rd ed. New York, NY: Springer, 2008.

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11

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.

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12

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.

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13

editor, Patel Ashok R., ed. Edible oil structuring: Concepts, methods, and application. London [England]: Royal Society of Chemistry, 2018.

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14

McClements, D. J. Food emulsions: Principles, practice, and techniques. 2nd ed. Boca Raton, FL: CRC Press, 2004.

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15

McClements, D. J. Food emulsions: Principles, practice, and techniques. 2nd ed. Boca Raton, FL: CRC Press, 2004.

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16

International Conference 'Agri-Food Quality II' (1998 Turku, Finland). Agri-food quality II: Quality management of fruits and vegetables. Cambridge: Royal Society of Chemistry, 1999.

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17

McCance, R. A. Supplement to McCance and Widdowson's The composition of foods. 5th ed. Cambridge, UK: The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1992.

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18

Chan, W. Miscellaneous foods: Fourth supplement to the fifth edition of McCance and Widdowson's the composition of foods. Cambridge: Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1994.

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19

L, Owen Willis, ed. Introduction to nutrition and health research. Boston: Kluwer Academic Publishers, 2000.

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20

O, Moss M., ed. Food microbiology. 3rd ed. Cambridge, UK: RSC Publishing, 2008.

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21

American Chemical Society. Science in a Technical World: Carbonated Beverage Package. W. H. Freeman, 1999.

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22

Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. Elsevier Science & Technology, 2016.

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23

Society, American Chemical. Science in a Technical World: The Carbonated Beverage Industry (Science in a Technical World, 1). W. H. Freeman, 2000.

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24

Carr, B. Thomas, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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25

Carr, B. Thomas, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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26

Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory Evaluation Techniques. Taylor & Francis Group, 1999.

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27

Carr, B. Thomas, Gail Vance Civille, and Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2021.

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28

Carr, B. Thomas, Gail Vance Civille, and Morten Meilgaard. Sensory Evaluation Techniques. Taylor & Francis Group, 2023.

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29

Sensory Evaluation Technology. Crc Pr I Llc, 1987.

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30

Meilgaard, Morten C., and B. Thomas Carr. Sensory Evaluation Techniques. Taylor & Francis Group, 2006.

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31

American Chemical Society. Science in a Technical World: The Carbonated Beverage Industry CD-ROM (Science in a Technical World). W. H. Freeman, 1999.

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32

Sensory Evaluation Techniques. Taylor & Francis Group, 2015.

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33

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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34

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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35

Osdoba, Katie E. Sensory Evaluation Techniques. Taylor & Francis Group, 2024.

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36

Heymann, Hildegarde, and Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer London, Limited, 2013.

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37

Heymann, Hildegarde, and Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer, 2013.

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38

Heymann, Hildegarde, and Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices. Springer, 2016.

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39

Meilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.

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40

Meilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.

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41

Meilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.

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42

Meilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2020.

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43

Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory Evaluation Techniques, Fourth Edition. 4th ed. CRC, 2006.

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44

Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory Evaluation Techniques, Third Edition. 3rd ed. CRC, 1999.

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45

Meilgaard, Morten. Sensory Evaluation Techniques: Volume 2. Taylor & Francis Group, 2019.

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46

FLAVOUR SCIENCE: RECENT DEVELO (Special Publications). Royal Society of Chemistry, 1997.

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47

Heymann, Hildegarde, and Harry T. Lawless. Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series). Springer, 1999.

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48

Lück, Erich, and Martin Jager. Antimicrobial Food Additives: Characteristics, Uses, Effects. 2nd ed. Springer, 1997.

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49

Lück, Erich. Chemische Lebensmittelkonservierung: Stoffe Wirkungen Methoden. Springer, 2012.

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50

Zeitsch, K. J. The Chemistry and Technology of Furfural and its Many By-Products (Sugar Series). Elsevier Science, 2000.

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