Food texture and viscosity : concept and measurement /
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Español Inglés |
| Publicado: |
San Diego :
Academic Press,
c2002
|
| Edición: | 2a ed. |
| Colección: | Food Science and Technology
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 650 | 1 | 4 | |9 12746 |a Alimentos |
| 650 | 1 | 7 | |a Propiedades físicas |9 18803 |
| 650 | 1 | 7 | |a Viscosidad |9 19568 |
| 650 | 1 | 7 | |a Medida |9 21055 |
| 999 | |c 156759 |d 156759 | ||
| 040 | |c arresunl |a arresunl |g JORGE OMAR MACIEL | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 664 |b B 856 |
| 100 | 1 | |a Bourne, Malcom C. |9 23501 | |
| 245 | 1 | 0 | |a Food texture and viscosity : |b concept and measurement / |c Malcom C. Bourne. |
| 250 | |a 2a ed. | ||
| 260 | 3 | |a San Diego : |b Academic Press, |c c2002 | |
| 300 | |a 427 p. : |b fot., gráficos. | ||
| 490 | 1 | |a Food Science and Technology | |
| 505 | 0 | |a Texture, viscosity and food -- Body texture inteactions -- Physics and texture -- Principles of objective texture measurement -- Practice of objective texture measurement -- Viscosity measurement -- Sensory methods of texture and viscosity measurement -- Correlation between physical measurements and sensory assessments of texture and viscosity -- Selection of a suitable test procedure -- Suppliers of texture and viscosity measuring instruments -- Effect of temperature on texture measurements -- Guidelines and conditions for testing foods -- Examples of sensory texture profiles. | |
| 541 | |c No se proveyó información | ||
| 830 | 0 | |a Food Science and Technology |9 12842 | |
| 942 | |c 00001 |2 ddc | ||