Sensory Evaluation Techniques, Advanced Level
7.5 credits
Reading list, Master's level, 2HK037
A revised version of the reading list is available.
Main group 1
- Lawless, Harry T, Sensory evaluation of food: principles and practices, New York, Kluwer Academic/Plenum Publishers, 1999Compulsory
- Meilgaard, Morten; Civille, Gail Vance; Carr, B. Thomas, Sensory evaluation techniques, 3rd ed., Boca Raton, Fla., CRC Press, c1999Compulsory
- Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997Compulsory
- Bryman, Alan, Samhällsvetenskapliga metoder, 2., [rev.] uppl., Malmö, Liber, 2011Compulsory
* Compulsory