Titre : | Food Texture and Viscosity : Concept and Measurement |
Auteurs : | MALCOLM BOURNE |
Type de document : | Livre |
Mention d'édition : | seconde édition |
Editeur : | LONDRES : ACADEMIC PRESS, 2002 |
Collection : | FOOD SCIENCE AND TECHNOLOGY |
ISBN/ISSN/EAN : | 978-0-12-119062-0 |
Format : | 1 vol. (427 p.) / couv. ill. en coul., schémas, graphiques, photo. / 25,2 cm |
Note générale : | Références, index et liste des ouvrages de la Food Science and Technology Series |
Langues: | Anglais |
Concepts : |
VISCOSITE
ALIMENTATION TEXTURE |
Index. décimale : | 664 |
Résumé : | Whether trying to produce a milkshake with just the right amount of thickness or a cracker with the perfect crunch, food manufacturers know that measuring and improving sensory perception is vitally important to satisfying today's consumer. This revised text is essential for students and practitioners who need to learn more about the texture and viscosity of foods, how these properties are measured, and how they relate to human assessments of textural quality. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 BOU | Livre | AA - Alimentation, santé et agroindustries | Disponible |