Sensory evaluation techniques
by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas
0
Type: Book
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« Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves in…
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-m…
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This vol…
Vegetables and vegetable products
by Linskens, H. F., Jackson, J. F.
fromModern methods of plant analysis
0
Type: Book
Cutting-edge patterns and textures
by Moreno, Antonio, Vilaseca, Estel, Campos, Cristian
0
Type: Book