Texture measurements of food : psychophysical fundamentals; sensory, mechanical, and chemical procedures, and their interrelationships

Texture measurements of food psychophysical fundamentals; sensory, mechanical, and chemical procedures, and their interrelationships

Bibliographic Details
Other Authors: Kramer, Amihud, 1913- (-), Szczesniak, Alina S.
Format: Book
Language:Inglés
Published: Dordrecht ; Boston : D. Reidel 1973
Subjects:
Alimentos > Textura.
See on Universidad de Navarra:https://unika.unav.edu/discovery/fulldisplay?docid=alma991006277289708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es
Description
Physical Description:XII, 175 p. : il. ; 25 cm
Bibliography:Incluye índice y referencias bibliográficas
ISBN:9789027703071

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