Texture in food Volume 2, Solid foods /

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Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to m...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Kilcast, David
Format: Électronique eBook
Langue:Inglés
Publié: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2004.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Food texture.
Food > Analysis.
Aliments > Texture.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Food texture
Accès en ligne:Texto completo

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