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Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 2014-06-28 - Publisher: Elsevier
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th
Language: en
Pages: 325
Pages: 325
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press
Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these prope
Language: en
Pages: 447
Pages: 447
Type: BOOK - Published: 2002-03-14 - Publisher: Academic Press
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles
Language: en
Pages: 416
Pages: 416
Type: BOOK - Published: 2002-05 - Publisher: Academic Press
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews
Language: en
Pages: 344
Pages: 344
Type: BOOK - Published: 1999-02-28 - Publisher: Boom Koninklijke Uitgevers
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its m
