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 |
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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 |