Textura de los alimentos: medida y percepción

Podobne knjige/članki

• Food texture and viscosity: concept and measurement
  od: Bourne, Malcolm C
  Izdano: (1982)
• Food texture and viscosity concept and measurement
  od: Bourne, Malcolm C
  Izdano: (2002)
• Cheese rheology and texture
  od: Gunasekaran, Sundaram, et al.
  Izdano: (2003)
• Applied hydro and aeromechanics
  od: Tietjens, Oskar Karl Gustav
  Izdano: (1957)
• Color quality of fresh and processed foods
  od: Culver, Catherine A, et al.
  Izdano: (2008)