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Modifying food texture.Volume 2,Sens...

Chen, Jianshe,

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

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Modifying food texture.edited by Jianshe Chen and Andrew Rosenthal.
其他題名:	Sensory analysis, consumer requirements and preferences
其他作者:	Chen, Jianshe,
出版者:	Cambridge, UK :Woodhead Publishing is an imprint of Elsevier,[2015]
面頁冊數:	1 online resource :ill.
標題:	Food texture.
電子資源:	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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