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University of Lincoln
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New Process Development - 0910
 
  Reading list
 
Module Code Year/Level From To
FDT2001M-0910 N/A 1/9/2009 1/9/2010
 
Resource List created by   System Access User 65497
 
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[Book]

Meilgaard, Morten   Civille, Gail VanceCarr, B. Thomas  (2006).  Sensory evaluation techniques. . CRC Press.  
 
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[Book]

Richardson, P. S.Gordon, Kay H.  (1997).  Guidelines on the verification of reheating instructions for microwaveable foods . . Campden & Chorleywood Food Research Association.  
 
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[Book]

Earle, Mary D.   Earle, R. L.  (1999).  Creating new foods. . Chandos.  
 
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[Book]

Lawless, Harry T.   Heymann, Hildegarde  (1999).  Sensory evaluation of food. . Aspen.  
 
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[Book]

McCance, R. A.   Widdowson, Elsie M.  (2002).  McCance and Widdowson's The composition of foods. . Royal Society of Chemistry.  
 
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[Book]

Resurreccion, Anna V. A..  (1998).  Consumer sensory testing for product development. . Aspen.  
 
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