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  1. 1
    Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
    由 Nateghi, Leila
    出版 2011
    主題: “...Food - Sensory evaluation...”
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  2. 2
    Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
    主題: “...Food Sensory evaluation....”
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  3. 3
    Ethno-cultural taste preferences of the 3 main ethnic groups in Malaysia /
    由 Wong, Pin Huey
    出版 1991
    主題: “...Food Sensory evaluation Social aspects Malaysia...”
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  4. 4
    Pencirian sebatian aroma dalam serbuk kari daging komersial Malaysia /
    由 Siaw, Chon Lok
    出版 2008
    主題: “...Food Sensory evaluation...”
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  5. 5
    Kesan lemak sawit merah terhadap vitamin E, ciri fizikokimia dan pengoksidaan nuget ayam semasa penyimpanan sejuk beku dan penggorengan /
    主題: “...Food Sensory evaluation....”
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