Modifying food texture volume 2 = sensory analysis, consumer requirements and preferences

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Bibliographic Details
Other Authors:	Rosenthal, Andrew
Format:	Book
Published:	United Kingdom Woodhead Publishing 2015
Subjects:	Food > Biotechnology Food additives Food industry and trade
Online Access:	Click Here to View Status and Holdings.
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LEADER	00000n a2200000 a 4501
001	wils-557933
020	#	#	\|a 9781782423348 (hbk.)
040	#	#	\|a UiTM
090	0	0	\|a TP248 \|b .M63 2015
245	1	0	\|a Modifying food texture \|b volume 2 = sensory analysis, consumer requirements and preferences \|c edited by Jianshe Chen and Andrew Rosenthal
260	#	#	\|a United Kingdom \|b Woodhead Publishing \|c 2015
300	#	#	\|a xxvi, 277 p. \|b ill. \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food \|x Biotechnology
650	#	0	\|a Food additives
650	#	0	\|a Food industry and trade
700	1	#	\|a Rosenthal, Andrew
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=557933
998	#	#	\|a 00260##a003.5.1\|\|00260##b003.5.1\|\|00260##c003.5.1\|\|00300##a003.5.1\|\|00300##b003.5.1\|\|00300##c003.5.1\|\|