Food - Sensory evaluation.

Multisensory flavor perception : = from fundamental neuroscience through to the marketplace / by: (Electronic resources)

Koku in food science and physiology = recent research on a key concept in palatability / by: (Electronic resources)

Neuroenology : = how the brain creates the taste of wine by: (Electronic resources)

Sensory evaluation practices by: (Electronic resources)

Kokumi substance as an enhancer of koku = biochemistry, physiology, and food science / by: (Electronic resources)

Instrumental assessment of food sensory quality : = a practical guide by: (Electronic resources)