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Plant pigments, flavors, and textures the chemistry and biochemistry of selected compounds N. A. Michael Eskin

by Eskin, N. A. M. (Neason Akivah Michael).

Material type: book Book; Format: print Publisher: New York Academic Press 1979Availability: Items available for loan: Matheson Library [Call number: 664 E75p] (1).

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2.
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Texture measurements of food psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships edited by Amihud Kramer and Alina S. Szczesniak

by Szczesniak, Alina S | Kramer, Amihud, 1913-.

Material type: book Book; Format: print Publisher: Dordrecht Boston D. Reidel Pub. Co. [1973]Availability: Items available for loan: Matheson Library [Call number: 664.07 T355] (1).

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3.
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Food texture and viscosity concept and measurement by Malcolm C. Bourne

by Bourne, Malcolm C.

Material type: book Book; Format: print Publisher: New York Academic Press c1982Availability: Items available for loan: Matheson Library [Call number: 664.07 B775f] (1).

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4.
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Food structure and behaviour / edited by J.M.V.Blanshard and P.Lillford

by Blanshard, J. M. V | Lillford, P.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: London: Academic Press, 1987Availability: Items available for loan: Matheson Library [Call number: 664 F686] (1).

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5.
Food structure : its creation and evaluation / [edited by] J.M.V. Blanshard, J.R. Mitchell.

by Blanshard, J. M. V | Mitchell, J. R.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: London ; Boston : Butterworths, 1988Availability: No items available Lost (1).

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6.
Rheology of food, pharmaceutical and biological materials with general rheology / edited by R.E. Carter.

by British Society of Rheology. Meeting (1989 : University of Warwick) | Carter, R. E.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: London : Elsevier Applied Science, c1990Availability: No items available Lost (1).

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