City Libraries, City of Gold Coast
Food + Sensory evaluation
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http://bibfra.me/vocab/lite/Concept
Label
Food + Sensory evaluation
Name
Food + Sensory evaluation
Focus
Food + Sensory evaluation
Sub focus
Sensory evaluation
Food
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Subject of
6
Food futures, sensory explorations in food design, Kate Sweetapple and Gemma Warriner (eds.)
Sensory evaluation practices.
Quantitative sensory analysis, Harry T. Lawless
Salt, fat, acid, heat, mastering the elements of good cooking, Samin Nosrat ; and art by Wendy MacNaughton ; with a foreword by Michael Pollan
Gastrophysics, the new science of eating, Professor Charles Spence ; foreword by Heston Blumenthal
Sensory evaluation of food, principles and practices, Harry T. Lawless and Hildegarde Heymann
Gastrophysics, the new science of eating, Professor Charles Spence ; foreword by Heston Blumenthal
Sour, the magical element that will transform your cooking, Mark Diacono
The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat, Peter Coucquyt, Bernard Lahousse, Johan Langenbick
The perfect meal, the multisensory science of food and dining, Charles Spence, Betina Piqueras-Fiszman
Outgoing Resources
Focus
1
Food + Sensory evaluation
Sub focus
2
Sensory evaluation
Food
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