Texture in Food: Volume 2
Subtitle: Solid Foods
Publisher: CRC
Published: April 27, 2004
Language: eng
Format: Hardcover
Number of pages: 537
ISBN-13: 9780849325373
Subjects: Biology, Life Sciences; Food & beverage technology; Science/Mathematics; Technology; Technology & Industrial Arts; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science
First sentence: In prosperous societies, we have available an enormous and ever-increasing range of foods, and manufacturers find themselves in an intensely competitive situation.