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2012, 2nd ed., ISBN 9781439846735, xi, 268
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology,... 
Sensory evaluation | Food
Book
1986, ISBN 0124354556, xiv, 306
Book
2007, Food science and technology, ISBN 1574445685, Volume 163., 288
Book
2012, ISBN 1556429460, xiv, 193
"The ability to analyze activities is a skill essential to occupational therapy. Students and practitioners need not only an understanding of what activity... 
Occupational Therapy | Activities of Daily Living | Psychomotor Performance | Treatment Outcome | methods
Book
1984, ISBN 0853342725, x, 389
Book
Food Quality and Preference, ISSN 0950-3293, 01/2015, Volume 39, pp. 285 - 297
In white wine fermentation, extended skin contact of crushed grapes is frequently used to increase the varietal aromas of white Riesling and Gewürztraminer... 
Bitter | White wine | Botrytis cinerea | Temporal dominance of sensations (TDS) | Sensory | Time–intensity (TI) | Time-intensity (TI) | QUALITY | POMACE CONTACT | MACERATION | FOOD SCIENCE & TECHNOLOGY | PHENOLIC COMPOSITION | BITTERNESS | ASTRINGENCY | CHARDONNAY | VITIS-VINIFERA | GRAPE JUICE | FLAVOR | Wine | Analysis | Skin
Journal Article
1988, 2nd ed., ISBN 9781851662319, x, 426
Book
1959, Rev. and supplemented from the 5th German ed., xlii, 380 p.
Book
1984, ISBN 0824771826, 8 v.
Book
1998, Special publication, ISBN 0854047506, Volume No. 167, viii, 200
Book
2009, Scientific psychology series, ISBN 1841698962, Volume 9780203890004, ix, 135
Information-Processing Channels in the Tactile Sensory System addresses the fundamental question of whether sensory channels, similar to those known to operate... 
Touch Perception | physiology | Touch | Sensory Thresholds | Mechanoreceptors | Perception | Psychophysiology | Touch Perception - physiology
Book
2001, Food, science, and technology, ISBN 9780824706272, Volume 115, 440
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography... 
Sensory evaluation | Food
eBook
Journal Article
1975, Academic Press series in cognition and perception., ISBN 0122328507, xx, 277
Book
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