Kurslitteratur

• Andersen, Poul Erner; Risum, Jørgen, Livsmedelsteknologi. 2, Vegetabiliska livsmedel, Lund, Studentlitteratur, 1993
• Andersen, Poul Erner; Risum, Jørgen, Livsmedelsteknologi. 3, Animaliska livsmedel, Lund, Studentlitteratur, 1993
• Ellekjaer, M R; Ilseng, M A; Naes, T, A case study of the use of experimental design and multivariate analysis in product improvement, Ingår i: Food quality and preference., vol. 7, nr. 1, 1996, s. 29–36 (Finns för kopiering på institutionen.)
• Fuller, Gordon W., New food product development: from concept to marketplace, 2. ed., Boca Raton, Fla., CRC, cop. 2005
• Lawless, Harry T, Sensory evaluation of food: principles and practices, New York, Kluwer Academic/Plenum Publishers, 1999
• Naes, T; Nyvold, T E, Creative design: an efficient tool for product development, Ingår i: Food quality and preference., 2004, s. 97–104; 8 ref (Finns för kopiering på institutionen.)
• Olsson, Henny; Sörensen, Stefan, Forskningsprocessen: kvalitativa och kvantitativa perspektiv., 1. uppl., Stockholm, Liber, 2001 ; (Falköping, 2001
• Penfield, Marjorie Porter; Campbell, Ada Marie, Experimental food science, 3. ed., San Diego, Academic Press, 1990
• Psychological basis of sensory evaluation, London, Elsevier Applied Science, 1990
• Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997