Food texture and viscosity: concept and measurement
Publication details: Academic Press, c2002 Edition: 2nd edISBN: 0121190625Subject(s): Food processing | Food processing, food research, food technology | Food texture | Food analysisLOC classification: TX541Online resources: Click hereItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 71079-2001 | |
Book - Standard loan | CAFRE Loughry Library | TX541 BOU (Browse shelf(Opens below)) | 1 | Available | 153062 |
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 how texture and viscosity are measured.
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