Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their use...
Dieses Ebook kaufen – und ein weitere GRATIS erhalten!
Sprache Englisch ● Format PDF ● ISBN 9780323139236 ● Verlag Elsevier Science ● Erscheinungsjahr 2012 ● herunterladbar 6 mal ● Währung EUR ● ID 2637698 ● Kopierschutz Adobe DRM
erfordert DRM-fähige Lesetechnologie