Food structure
Subtitle: its creation and evaluation
By: [edited by] J.M.V. Blanshard, J.R. Mitchell.
Contributors: Blanshard, J. M. V.; Mitchell, J. R., Ph. D.
Publisher: Butterworths
Published: 1988
Place of publication: London; Boston
Language: eng
Number of pages: 504
Subjects: Food texture.; Food -- Sensory evaluation.
Notes: Includes bibliographies and index.