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  1. 1
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    Textura de los alimentos : medida y percepción by Rosenthal, Andrew

    Published 2001

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  2. 2
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    Introducción al análisis sensorial de los alimentos by Sancho, J

    Published 2002
    Bibliografía Obligatoria

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  3. 3
    Book
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    Introducción a la psicología by Davidoff, Linda

    Published 1989

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  4. 4
    Book
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    Psicología fisiológica by Rosenzweig, Mark R

    Published 1992

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  5. 5
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    Sensory evaluation techniques by Meilgaard, morten

    Published 1991
    Bibliografía Obligatoria

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  6. 6
    Book
    Book

    Sensory evaluation techniques by Meilgaard, Morten

    Published 1999
    Bibliografía Obligatoria

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  7. 7
    Book
    Book

    Sensory evaluation of food: principles and practices by Lawless, Harry T

    Published 1999
    Bibliografía Obligatoria

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  8. 8
    Book
    Book

    Fisiología humana : neurofisiología

    Published 1991

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