Main group 1

• Bryman, Alan; Nilsson, Björn, Samhällsvetenskapliga metoder, 1. uppl., Malmö, Liber ekonomi, 2002
• 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
• Jonsson, Lena et al., Livsmedelsvetenskap, 1 uppl., Studentlitteratur, 2007
• Meilgaard, Morten C.; Civille, Gail Vance; Carr, B. Thomas, Sensory evaluation techniques, 4. ed., Boca Raton, Fla., CRC ;a London :b Taylor & Francis [distributor], 2007
• Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997
• Ellekjaer, M R; Ilseng, M A; Naes, T, A case study of the use of experimental design and multivariate analysis in product improvement, Part of: Food quality and preference., vol. 7, no. 1, 1996, p. 29–36Compulsory*

* Compulsory