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2012, 4th ed., Food science and technology, international series, ISBN 0123820863, x, 438
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern... 
Medicine: General Issues | Food | Sensory evaluation
Book
2007, 4th ed., ISBN 0849338395, 448
Book
2012, Woodhead Publishing series in food science, technology, and nutrition, ISBN 0857090518, Volume no. 225, xxviii, 491
Book
2004, 3rd ed., Food science and technology international series, ISBN 9780126726909, 375
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field... 
Sensory evaluation | Food | Medicine: General Issues
eBook
1998, Food science texts series., ISBN 0412994410, xvii, 819
Book
1985, Food science and technology., ISBN 0126724806, xi, 311
Book
1991, 2nd ed., ISBN 0849342805, 354
The book has two objectives, #1 as a "how to" text for professionals, it aims for a clear and concise presentation of practical solutions, accepted methods,... 
human food | tests | Sensory evaluation | training | analysis | statistical analysis | Analyse sensorielle
Book
2012, Fourth edition., Food science and technology, international series, ISBN 9780123820860
Web Resource
1993, 2nd ed., Food science and technology., ISBN 0126724822, xvi, 338
Book
1985, Ellis Horwood series in food science and technology., ISBN 3527262164, 429
Book
2009, Series on bioengineering and biomedical engineering, ISBN 9789812794307, Volume 3, xxiv, 246
Book
2010, 2nd ed., Food science texts series, ISBN 9781441964878
Web Resource
2010, 2nd ed., Food science texts series, ISBN 1441964886, Volume 5999
Web Resource
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