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Texture in food Volume 2, Solid foods /
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...
| Cote: | Libro Electrónico |
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| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2004.
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| Collection: | Woodhead Publishing in food science and technology.
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| Sujets: | |
| Accès en ligne: | Texto completo |