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

Ngā tūemi rite

• Food texture
  mā: Matz, Samuel A.
  I whakaputaina: (1962)
• Food texture and viscosity: concept and measurement
  mā: Bourne, Malcolm C
  I whakaputaina: (1982)
• Rheology and texture in food quality
  mā: DeMan, J. M, me ētahi atu.
  I whakaputaina: (1976)
• Food texture and viscosity concept and measurement
  mā: Bourne, Malcolm C
  I whakaputaina: (2002)
• Flavor measurement
  mā: Ho, Chi-Tang, me ētahi atu.
  I whakaputaina: (1993)