Texture measurements of foods Psychophysical fundamentals; sensory, mechanical, and chemical procedures, and their interrelationships. In collabor. with selected authorities on the physiology, anatomy, chemistry, rheology and psychology of texture assessment of food

Bibliographische Detailangaben

Format:	Buch
Sprache:	Undetermined
Veröffentlicht:	Dordrecht D.Reidel 1973
Schlagworte:	fiber food industry quality rheology texture viscosity
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