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Modifying food texture.Volume 2,Sens...

Chen, Jianshe,

Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences

Record Type:	Electronic resources : Monograph/item
Title/Author:	Modifying food texture.edited by Jianshe Chen and Andrew Rosenthal.
remainder title:	Sensory analysis, consumer requirements and preferences
other author:	Chen, Jianshe,
Published:	Cambridge, UK :Woodhead Publishing is an imprint of Elsevier,[2015]
Description:	1 online resource :ill.
Subject:	Food texture.
Online resource:	http://www.sciencedirect.com/science/book/9781782423348
ISBN:	9781782423348 (electronic bk.)

Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences
Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences[electronic resource] /Sensory analysis, consumer requirements and preferencesedited by Jianshe Chen and Andrew Rosenthal. - Cambridge, UK :Woodhead Publishing is an imprint of Elsevier,[2015] - 1 online resource :ill. - Woodhead Publishing in food science, technology, and nutrition ;number 284. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index.

ISBN: 9781782423348 (electronic bk.)Subjects--Topical Terms:

301623
Food texture.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 664

Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences
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245 0 0 $a Modifying food texture. $n Volume 2, $p Sensory analysis, consumer requirements and preferences $h [electronic resource] / $c edited by Jianshe Chen and Andrew Rosenthal.
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504 $a Includes bibliographical references and index.
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856 4 0 $u http://www.sciencedirect.com/science/book/9781782423348