Texture measurements of food
Subtitle: psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships
By: edited by Amihud Kramer and Alina S. Szczesniak.
Contributors: Kramer, Amihud, 1913- ed.; Szczesniak, Alina S., ed.
Publisher: D. Reidel Pub. Co.; Springer
Published: 1973
Place of publication: Dordrecht; Boston
Language: eng
Number of pages: 175
Subjects: Food texture.; Food -- Testing.
Notes: Bibliography: p. [161]-175.