Pulse en una miniatura para ir a Google Books.
Cargando... Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)por Malcolm Bourne
Ninguno Cargando...
Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Ninguna reseña sin reseñas | añadir una reseña
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, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory asse No se han encontrado descripciones de biblioteca. |
Debates activosNinguno
Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)664.117Technology Chemical Technology Foods: Sugar, Starch, etc. SugarClasificación de la Biblioteca del CongresoValoraciónPromedio: No hay valoraciones.¿Eres tú?Conviértete en un Autor de LibraryThing. |