Food texture and viscosity Concept and measurement
Bourne, Malcom C.
Food texture and viscosity Concept and measurement - 2a. ed. - 427 páginas
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
0-12-119062-5
Alimentos--Textura
Análisis de alimentos
Tecnologia de los alimentos
664.07 / B687f
Food texture and viscosity Concept and measurement - 2a. ed. - 427 páginas
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
0-12-119062-5
Alimentos--Textura
Análisis de alimentos
Tecnologia de los alimentos
664.07 / B687f