Texture in food

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributor...

Full description

Saved in:
Bibliographic Details
Other Authors McKenna, B. M., Kilcast, David
Format Electronic eBook
LanguageEnglish
Published Cambridge : Boca Raton : [Veendam] : Woodhead Pub. ; CRC Press ; AVEBE, 2003-2004.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food texture.
Food > Analysis.
elektronické knihy
electronic books
Online AccessFull text
ISBN1855737086
9781855737082
9781613444092
1613444095
9781613444108
1613444109
9781855737242
1855737248
9781855736733
185573673X
0849317606
9780849317606
Physical Description1 online resource (2 volumes) : illustrations

Cover

Table of Contents:
  • v. 1. Semi-solid foods / edited by Brian M. McKenna
  • v. 2. Solid foods / edited by David Kilcast.

Similar Items