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Texture in food /
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...
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Cambridge : Boca Raton : [Veendam] :
Woodhead Pub. ; CRC Press ; AVEBE,
2003-2004.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | Texto completo Texto completo |
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