Handbook of food analytical chemistry: pigments, colorants, flavors, texture, and bioactive food components

Lignende værker

• Food texture
  af: Matz, Samuel A.
  Udgivet: (1962)
• Food texture and viscosity: concept and measurement
  af: Bourne, Malcolm C
  Udgivet: (1982)
• Rheology and texture in food quality
  af: DeMan, J. M, et al.
  Udgivet: (1976)
• Food texture and viscosity concept and measurement
  af: Bourne, Malcolm C
  Udgivet: (2002)
• Flavor measurement
  af: Ho, Chi-Tang, et al.
  Udgivet: (1993)