Noch Fragen? 0800 / 33 82 637

Food Texturology: Measurement and Perception of Food Textural Properties

Produktform: E-Buch Text Elektronisches Buch in proprietärem

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections:  Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups.  weiterlesen

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-3-031-41900-3 / 978-3031419003 / 9783031419003

Verlag: Springer International Publishing

Erscheinungsdatum: 20.12.2023

Seiten: 464

Auflage: 2

Herausgegeben von Jianshe Chen, Andrew Rosenthal

96,29 € inkl. MwSt.
Recommended Retail Price
kostenloser Versand

lieferbar - Lieferzeit 10-15 Werktage

zurück