Texture Measurements of Foods: Psychophysical Fundamentals
Subtitle: Sensory, Mechanical and Chemical Procedures, and Their Relationships
Contributors: A. Kramer (Editor); A.S. Szczesniak (Editor)
Edition: 1 edition
Publisher: Springer
Published: September 30, 1973
Language: eng
Format: Hardcover
Number of pages: 196
ISBN-13: 9789027703071
Subjects: Food & beverage technology; Technology & Industrial Arts; Food texture; Technology; Science/Mathematics; Testing; Food Science; Technology / Food Industry & Science; Food