Feeding and the Texture of Food (Society for Experimental Biology Seminar Series)
Contributors: J. F. V. Vincent (Editor); P. J. Lillford (Editor)
Edition: 1 edition
Publisher: Cambridge University Press
Published: May 1, 2009
Language: eng
Format: Paperback
Number of pages: 261
ISBN-13: 9780521050333
Subjects: Animal behaviour; Science; Medical / Nursing; Science/Mathematics; Life Sciences - Biology - General; Physiology; Science / Biology
First sentence: Most foods, natural or manufactured, have structures which are either cellular or fibrous or both.