Erschienen: 14.03.2002 Abbildung von Bourne | Food Texture and Viscosity | 2nd edition | 2002 | Concept and Measurement

Bourne

Food Texture and Viscosity

Concept and Measurement

lieferbar, ca. 4 Wochen

ca. 126,26 €

inkl. Mwst.

2nd edition 2002. Buch. 416 S. Hardcover

Academic Press. ISBN 978-0-12-119062-0

Format (B x L): 18,9 x 24,6 cm

In englischer Sprache

Das Werk ist Teil der Reihe: Food Science and Technology

Produktbeschreibung

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.



- Completely revised with approximately 30% new material
- Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
- Provides a list of suppliers of texture-measuring equipment
- Features two-color illustrations and text throughout
- Written by an award-winning author

Gesamtwerk

Die 8. Auflage ist wieder auf sechs Bände angelegt. Darin finden sich übersichtlich und in systematischer Gliederung Vertragsmuster aus der Feder erfahrener Experten. Jedem dieser Muster folgen Anmerkungen, mit denen der dem Vertragsentwurf zu Grunde liegende Sachverhalt und die Gründe für die Wahl des spezifischen Formulars erläutert werden.

Autoren

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