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	1.	Sensory Evaluation Practices by Herbert Stone-Joel L. Sidel. Series: Food Science and Technology International SeriesMaterial type: Text Language: English Publication details: Academic Press 2004Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Multivariate and Probabilistic Analyses of Sensory Science Problems by Jean-François Meullenet-Rui Xiong-Christopher J. Findlay. Series: Institute of Food Technologists SeriesMaterial type: Text Language: English Publication details: Wiley-Blackwell 2007Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	Nutrition, Functional and Sensory Properties of Foods by Chi-Tang Ho-Cynthia Mussinan-Fereidoon Shahidi-Ellene Tratras Contis. Material type: Text Language: English Publication details: Royal Society of Chemistry 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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