Texture in food Volume 2, Solid foods /
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to m...
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| Other Authors | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2004.
|
| Series | Woodhead Publishing in food science and technology.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 1855738368 9781855738362 0203023951 9780203023952 9781613444108 1613444109 9781855737242 9780849325373 1855737248 0849325374 |
| Physical Description | 1 online resource (xxii, 537 pages) : illustrations. |
Cover
Table of Contents:
- V. 1. Semi-solid foods / edited by Brian M. McKenna
- v. 2. Solid foods / edited by David Kilcast.