Read-alikes and related books

Books like Sensory Evaluation Techniques Volume 2

Explore 24 books like Sensory Evaluation Techniques Volume 2 by Morten Meilgaard — a handpicked selection united by Sensors, Chemistry & Biotechnology, Food Science, and Engineering (General).

Sensors Chemistry & Biotechnology Food Science Engineering (General) Technology & Engineering Science

Top related books to Sensory Evaluation Techniques Volume 2

Curated picks selected for thematic resonance, narrative overlap, and author diversity.

Magnetic Resonance in Food Science Challenges in a Changing World — María Guđjónsdóttir

Magnetic Resonance in Food Science Challenges in a Changing World

María Guđjónsdóttir

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications — Eugenia Gabriela Carrillo-Cedillo

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications

Eugenia Gabriela Carrillo-Cedillo

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Eating in the Dark America’s Experiment with Genetically Engineered Food — Kathleen Hart

Eating in the Dark America’s Experiment with Genetically Engineered Food

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Unnaturally Delicious How Science and Technology Are Serving Up Super Foods to Save the World — Jayson Lusk

Unnaturally Delicious How Science and Technology Are Serving Up Super Foods to Save the World

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food Taints and Off-Flavours — M.J. Saxby

Food Taints and Off-Flavours

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Traditional Foods General and Consumer Aspects — Kristberg Kristbergsson

Traditional Foods General and Consumer Aspects

Kristberg Kristbergsson

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Steeped The Chemistry of Tea — Michelle Francl

Steeped The Chemistry of Tea

Michelle Francl

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Ingredient Unveiling the Essential Elements of Food — Ali Bouzari

Ingredient Unveiling the Essential Elements of Food

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The Grain Brain Whole Life Plan Boost Brain Performance, Lose Weight, and Achieve Optimal Health — David Perlmutter

The Grain Brain Whole Life Plan Boost Brain Performance, Lose Weight, and Achieve Optimal Health

David Perlmutter

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Travels in the Genetically Modified Zone — Mark L. Winston

Travels in the Genetically Modified Zone

Mark L. Winston

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Fundamentals of Cheese Science — Patrick F. Fox

Fundamentals of Cheese Science

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications — Chibuike C. Udenigwe

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Chibuike C. Udenigwe

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Nutrient Content of Food Portions — Jill Davies

Nutrient Content of Food Portions

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Fermented Foods, Part II Technological Interventions — Ramesh C. Ray

Fermented Foods, Part II Technological Interventions

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Magnetic Resonance in Food Science The Multivariate Challenge — P. S. Belton

Magnetic Resonance in Food Science The Multivariate Challenge

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Biotechnology Operations Principles and Practices — John M. Centanni

Biotechnology Operations Principles and Practices

John M. Centanni

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food Enzymes: Structure and Mechanism — Dominic W.S. Wong

Food Enzymes: Structure and Mechanism

Dominic W.S. Wong

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Microorganisms in Foods 5 Characteristics of Microbial Pathogens — International Commission on Microbiological Specifications for Foods

Microorganisms in Foods 5 Characteristics of Microbial Pathogens

International Commission on Microbiological Specifications for Foods

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Frostbite How Refrigeration Changed Our Food, Our Planet, and Ourselves — Nicola Twilley

Frostbite How Refrigeration Changed Our Food, Our Planet, and Ourselves

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Building a Meal From Molecular Gastronomy to Culinary Constructivism — Hervé This

Building a Meal From Molecular Gastronomy to Culinary Constructivism

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Food The Chemistry of Its Components — Tom P. Coultate

Food The Chemistry of Its Components

Tom P. Coultate

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Developing Subject Knowledge in Design and Technology Food Technology — Gwyneth Owen-Jackson

Developing Subject Knowledge in Design and Technology Food Technology

Gwyneth Owen-Jackson

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Ultra-Processed People Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop? — Chris van Tulleken

Ultra-Processed People Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?

Chris van Tulleken

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

Microbiology and Biochemistry of Cheese and Fermented Milk — B.A. Law

Microbiology and Biochemistry of Cheese and Fermented Milk

Themes: Chemistry & Biotechnology • Food Science • Technology & Engineering

The 24 books on this list are tied together by themes of Sensors, Chemistry & Biotechnology, Food Science — the same threads that run through Sensory Evaluation Techniques Volume 2 by Morten Meilgaard. Among the authors featured: María Guđjónsdóttir, Eugenia Gabriela Carrillo-Cedillo, Kathleen Hart, Jayson Lusk, and others.

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