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

Míreanna comhchosúla

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