Texture in food /

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Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributor...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: McKenna, B. M., Kilcast, David
Format: Électronique eBook
Langue:Inglés
Publié: Cambridge : Boca Raton : [Veendam] : Woodhead Pub. ; CRC Press ; AVEBE, 2003-2004.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Food texture.
Food > Analysis.
Food Analysis
Aliments > Texture.
Aliments > Analyse.
Food > Analysis
Food texture
Lebensmittel
Texturanalyse
Accès en ligne:Texto completo
Texto completo
Table des matières:
  • v. 1. Semi-solid foods / edited by Brian M. McKenna
  • v. 2. Solid foods / edited by David Kilcast.

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