Texture measurements of foods
Subtitle: psychophysical fundamentals; sensory, mechanical and chemical procedures, and their interrelationships. Edited by Amihud Kramer and Alina S. Szczesniak, in collaboration with selected authorities on the physiology, anatomy, chemistry, rheology and psychology of texture assessment of food.
Contributors: Kramer, Amihud, 1913-; Szczesniak, Alina S.
Publisher: D. Reidel Pub.
Published: 1973
Place of publication: Dordrecht
Language: eng
Number of pages: 175
Subjects: Food texture