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1. Food colorimetry : theory and applications / by F. J. Francis; F. M. Clydesdale.

by Francis, F. J. (Frederick John) | Clydesdale, F. M.

Call number: 664.07 FRA Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1975Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FRA] (1).

2. Natural coloura and flavours, for use in sugar confedtionary and food products

by Food Industries Limited.

Call number: VF 763 Material type: book Book; Format: print Publisher: Merseyside : Food Industries Ltd, n.dAvailability: Items available for loan: BSTI [Call number: VF 763] (1).

3. Food taints and off-flavours / edited by M. J. Saxby

by Saxby, M. J.

Call number: 664.5 FOO Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1993Availability: Items available for loan: BSTI [Call number: 664.5 FOO] (1).

4. Flavor quality, objective measurement : a symposium / sponsored by the Division of Agricultural and Food Chemistry at the 172nd meeting of the American Chemical Society, San Francisco, Calif., September 1, 1976 ; Richard A. Scanlan, editor.

by Scanlan, Richard A | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 664.07 SCA Material type: book Book; Format: print Publisher: Washington : American Chemical Society, 1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SCA] (1).

5. Manual on descriptive analysis testing for sensory evaluation / Robert C. Hootman, editor.

by Hootman, Robert C.

Call number: 664.07 MAN Material type: book Book; Format: print Publisher: Philadelphia, Pa. : ASTM, c1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 MAN] (1).

6. Manual on descriptive analysis testing for sensory evaluation / Robert C. Hootman, editor.

by Hootman, Robert C.

Call number: VF 1373 Material type: book Book; Format: print Publisher: Philadelphia, Pa. : ASTM , c 1992Availability: Items available for loan: BSTI [Call number: VF 1373] (1).

7. Sensory evaluation practices / by Herbert Stone and Joel L. Sidel.

by Stone, Herbert | Sidel, Joel L.

Call number: 664.072 STO 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: San Diego, Calif. : Elsevier Academic Press, c2004Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.072 STO 3rd ed.] (1).

8. Flavor, fragrance, and odor analysis [electronic resource] /edited by Ray Marsili.

by Marsili, Ray, 1946-.

Call number: 664.07 F589 Material type: computer file Computer file; Format: electronic available online remote Publisher: New York : Marcel Dekker, c2002Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

9. Sensory-directed flavor analysis [electronic resource] /edited by Ray Marsili.

by Marsili, Ray, 1946-.

Call number: 664.072 S478 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton, FL : CRC/Taylor & Francis, c2007Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

10. Sensory shelf life estimation of food products [electronic resource] /author, Guillermo Hough.

by Hough, Guillermo.

Call number: 664.072 H838 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2010Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

11. Food texture design and optimization / edited by Yadunandan Lal Dar and Joseph M. Light.

by Dar, Yadunandan [editor.] | Light, Joseph M [editor.].

Call number: 664.072 FOO Material type: book Book; Format: print Publisher: Chichester, West Sussex : Wiley-Blackwell, c2014Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.072 FOO] (1).

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

by Naes, Tormod | Brockhoff, Per B | Tomic, Oliver.

Call number: 664.07 NAE Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Chichester, West Sussex : John Wiley & Sons, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 NAE] (1).

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

by Moskowitz, Howard R | Beckley, Jacqueline H | Resurreccion, Anna V.A.

Call number: 664.07 MOS 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Ames, Iowa ; Oxford : IFT Press/Blackwell Publishing, c2012Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 MOS 2nd ed.] (1).

14. Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.

by Norton, Jennifer E | Fryer, P. J | Norton, Ian T.

Call number: 664.07 FOR Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Chichester, West Sussex, UK : John Wiley & Sons, c2013Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOR] (1).

15. Guidelines for sensory analysis in food product development and quality control / [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.

by Carpenter, Roland P | Lyon, David H | Hasdell, Terry A.

Call number: 664.07 GUI 2nd ed. Ref. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Gaitherburg, Md. : Aspen Pub., 2000Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 GUI 2nd ed. Ref.] (1).

16. Techniques for analyzing food aroma / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 TEC Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York, N. Y. : Marcel Dekker, 1997Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 TEC Ref.] (1).

17. Flavor, fragrance, and odor analysis / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.07 FLAf Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: New York , N. Y. : Marcel Dekker , c 2002Online access: Click here to access online Availability: Items available for reference: [Call number: 664.07 FLAf Ref.] (1).

18. Sensory-directed flavor analysis / edited by Ray Marsili.

by Marsili, Ray.

Call number: 664.072 SEN Ref. Material type: book Book; Format: print Publisher: Boca Raton, Fla. : CRC / Taylor & Francis, c2007Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.072 SEN Ref.] (1).

19. หลักการวิเคราะห์อาหารด้วยประสาทสัมผัส / ศาสตราจารย์ ดร.ปราณี อ่านเปรื่อง.

by ปราณี อ่านเปรื่อง.

Call number: 664.07 ป 445 2557 Edition: พิมพ์ครั้งที่ 3.Material type: book Book; Format: print Publisher: กรุงเทพฯ : แห่งจุฬาลงกรณ์มหาวิทยาลัย, 2557Online access: Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 664.07 ป 445 2557] (1).