Texture measurements of food psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships edited by Amihud Kramer and Alina S. Szczesniak
Contributor(s): Szczesniak, Alina S | Kramer, Amihud.
Material type:
BookPublisher: Dordrecht Boston D. Reidel Pub. Co. [1973]Description: xii, 175 p. ill. 25 cm.Subject(s): Food -- Testing | Food textureDDC classification: 664
| Item type | Current location | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Matheson Library | Matheson Library | 664.07 T355 (Browse shelf) | Available | 010325 |
Browsing Matheson Library Shelves Close shelf browser
|
|
|
No cover image available | No cover image available | No cover image available | No cover image available | ||
| 664.07 T344 Testing methods in food microbiology / | 664.07 T344 Testing methods in food microbiology / | 664.07 T344 Testing methods in food microbiology / | 664.07 T355 Texture measurements of food | 664.07 T396 Theory, determination and control of physical properties of food materials | 664.07 T825 Food composition and analysis / | 664.07016 H728m Moisture sorption in foods : |
9027703078
There are no comments for this item.