Texture Measurements of Foods: Psychophysical Fundamentals:...

Main
Biology and other natural sciences - Plants: Agriculture and Forestry
Texture Measurements of Foods:...

Texture Measurements of Foods: Psychophysical Fundamentals: Sensory, Mechanical, and Chemical Procedures, and their Interrelationships

Amihud Kramer (auth.), Amihud Kramer, Alina S. Szczesniak (eds.)

0 / 0

この本はいかがでしたか？

ファイルの質はいかがですか？

質を評価するには、本をダウンロードしてください。

ダウンロードしたファイルの質はいかがでしたか？

カテゴリー:

Biology and other natural sciences - Plants: Agriculture and Forestry

年:

1973

版:

1

出版社:

Springer Netherlands

言語:

english

ページ:

175

ISBN 10:

9401025649

ISBN 13:

9789401025645

ファイル:

PDF, 5.44 MB

IPFS:

,

english, 1973

オンラインで読む

ダウンロード (pdf, 5.44 MB)

への変換進行中。

への変換が失敗しました。

こちらはいかがでしょうか？

Jules Janick — Horticultural Reviews (Volume 20)

食品工业发展研究所编 — 专题讨论汇编第九号

Sandaram Gunasekaran, M. Mehmet Ak — Cheese Rheology and Texture

G. W. Scott Blair — A Survey of General and Applied Rheology

A Two-Day Conference — Rheology conference a practical approach to quality control

Malcolm Bourne — Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Anilkumar G. Gaonkar — Characterization of Food

C.O. Chichester and E.M. Mrak (Eds.) — Advances in Food Research 14

Malcolm Bourne, George F. Stewart, Bernard S. Schweigert and John Hawthorn (Eds.) — Food Texture and Viscosity. Concept and Measurement

Malcolm C. Bourne (Auth.) — Food Texture and Viscosity

Sundaram Gunasekaran (Author) — Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality

M. A. ''''Andy'''''' Rao — Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

Leo M.L. Nollet (Editor); Fidel Toldra (Editor) — Sensory Analysis of Foods of Animal Origin

Rao, M. A — Engineering Properties of Foods

A.G. Gaonkar — Characterization of food: emerging methods

British Standards Institute Staff — Characterization of Sludges. Physical Consistency. Thixotropic Behaviour and Piling Behaviour

Gunasekaran — Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)

Sudaram Gunasekaran — Nondestructive food evaluation : techniques to analyze properties and quality

M. A. Rao, Syed S.H. Rizvi, Ashim K. Datta — Engineering Properties of Foods, Third Edition (Food Science and Technology)

M. A. "Andy" Rao, Gustavo V. Barbosa-Cánovas — Rheology of Fluids and Semisolid Foods

David Kilcast — Instrumental assessment of food sensory quality: A practical guide

Amihud Kramer, Bernard A. Twigg — Quality control for the food industry, vol. 1: Fundamentals

Myer Kutz — Handbook of Measurement in Science and Engineering Volume 2

Katsuyoshi Nishinari — Textural Characteristics of World Foods

Amos Nussinovitch, Madoka Hirashima — Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Ian T. Norton, Fotios Spyropoulos, Philip Cox — Practical Food Rheology: An Interpretive Approach

Yong-Jin Cho — Emerging technologies for food quality and food safety evaluation

Ignacio Arana — Physical Properties of Foods: Novel Measurement Techniques and Applications

Leo M L Nollet; Fidel Toldrá — Sensory analysis of foods of animal origin

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira — Methods in Food Analysis

María Dolores Torres Pérez — Advances in Rheology Research

Sandaram Gunasekaran, M. Mehmet Ak — Cheese rheology and texture

Jianshe Chen, Andrew Rosenthal — Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences

R.P. Borwankar and C.F. Shoemaker (Eds.) — Rheology of Foods

David Kilcast — Texture in Food: Solid Foods v. 2

主要なフレーズ