[PDF.17no] Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

[PDF.cs96] Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

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 | #1413361 in Books |  2002-03-28 | Original language:English | PDF # 1 |  10.02 x1.02 x7.70l,2.60 | File type: PDF | 416 pages

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Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approxima...

You can specify the type of files you want, for your device.Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)   |  Malcolm Bourne. A good, fresh read, highly recommended.

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