Food Texture and Viscosity
Subtitle: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
Edition: 2nd edition
Publisher: Academic Press
Published: March 2002
Language: eng
Format: Hardcover
Number of pages: 445
ISBN-13: 9780121190620
Subjects: Food & beverage technology; Nutrition; Food Engineering; Technology; Technology & Industrial Arts; Viscosity; Science/Mathematics; Food Science; Methods - Canning & Preserving; Medical / Nutrition; Analysis; Food; Food texture
First sentence: The four principal quality factors in foods are the following.