Imagen de Amazon.com
Food texture and viscosity Concept and measurement
New York Academic Press 2002Edición: 2a. edDescripción: 427 páginasTipo de contenido:- texto
- no mediado
- volumen
- 0-12-119062-5
- 664.07 / B687f
Contenidos:
Texture, viscosity and food, Cap.1 Body-texture interactions, Cap.2 Physics and texture, Cap.3 Principles of objectives texture measurement, Cap.4 Practice of objective texture measurement, Cap.5 Viscosity measurement, Cap.6 Sensory methods of texture and viscosity measurement, Cap.7 Correlation between physical measurements and sensory assessments of texture and viscosity, Cap.8 Selection of a suitable test procedure, Cap.9
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
Libro general
|
Biblioteca Uniagraria | General | 664.07 / B687f (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100018138 | ||
|
Libro general
|
Biblioteca Uniagraria | General | 664.07 / B687f (Navegar estantería(Abre debajo)) | Ej. 2 | Disponible | 10 | 0100016798 |
Texture, viscosity and food, Cap.1 Body-texture interactions, Cap.2 Physics and texture, Cap.3 Principles of objectives texture measurement, Cap.4 Practice of objective texture measurement, Cap.5 Viscosity measurement, Cap.6 Sensory methods of texture and viscosity measurement, Cap.7 Correlation between physical measurements and sensory assessments of texture and viscosity, Cap.8 Selection of a suitable test procedure, Cap.9
Contaduría Pública
No hay comentarios en este titulo.
Ingresar a su cuenta para colocar un comentario.