Food texture and viscosity concept and measurement
Furkejuvvon:
| Váldodahkki: | Bourne, Malcolm C |
|---|---|
| Materiálatiipa: | Girji |
| Giella: | espánnjágiella |
| Almmustuhtton: |
San Diego, California, USA
Academic Press
2002
|
| Preanttus: | Segunda edición |
| Ráidu: | Food Science and Technology, International Series
|
| Fáttát: | |
| Fáddágilkorat: |
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Geahča maid
-
Food texture and viscosity: concept and measurement
Dahkki: Bourne, Malcolm C
Almmustuhtton: (1982) -
Textura de los alimentos: medida y percepción
Dahkki: Rosenthal, Andrew J
Almmustuhtton: (2001) -
Cheese rheology and texture
Dahkki: Gunasekaran, Sundaram, et al.
Almmustuhtton: (2003) -
Extraction optimization in food engineering
Dahkki: Tzia, Constantina, et al.
Almmustuhtton: (2003) -
Analytical methods for foods additives
Dahkki: Wood, Roger, et al.
Almmustuhtton: (2004)