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

Podobne zapisy

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