Food Texture Measurement and Perception

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 measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two s...

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Bibliographic Details
Main Author: Rosenthal, Andrew J. (Author)
Format: Book
Language:English
Published: Gaithersburg, Maryland AN ASPEN PUBLICATION 1999
Series:A Chapman & Hall food science book
Subjects:
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