San Francisco Public Library
Food + Sensory evaluation
Type
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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35
Molecular gastronomy, exploring the science of flavor, Hervé This ; translated by M.B. DeBevoise
America's test kitchen, America's Test Kitchen Productions, Season 10
Ding ji shi cai sheng jing, gen zhe zhai xing zhu chu Jimmy pin chang jin zi ta ding duan de mei wei, Chen Wenren (Jimmy)
Yin shi de xiang qi ke xue, cong xiang wei chan sheng de yuan li, cui qu dao shi pu ying yong, ren shi rang liao li geng mei wei de guan jian xiang qi yu feng wei da pei, zuo zhe Shicun Zhenna, Hengtian She ; yi zhe Zhou Yu'nan
[Punjayori, Punjaŭi wŏllirŭl hwaryong han] = Molecular cooking, Chʹae Hyŏn-sŏk chŏ
Tasty, the art and science of what we eat, John McQuaid
The perfect meal, the multisensory science of food and dining, Charles Spence, Betina Piqueras-Fiszman
Gastrophysics, the new science of eating, professor Charles Spence ; foreword by Heston Blumenthal
America's test kitchen, America's Test Kitchen Productions ; director, Herb Sevush, Season 9
Outgoing Resources
Focus
1
Food + Sensory evaluation
Sub focus
2
Sensory evaluation
Food
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