| 查看: 598 | 回复: 7 | ||
| 【奖励】 本帖被评价5次，作者wz9th增加金币 4 个 | ||
| 当前主题已经存档。 | ||
[资源]
【分享】Food Texture - Measurement and Perception【已搜索无重复】
|
||
|
Food Texture - Measurement and Perception Rosenthal, Andrew J. 1999, 311 p., Hardcover ISBN-10: 0-8342-1238-2 ISBN-13: 978-0-8342-1238-1 Table of contents Relation Between Instrumental And Sensory Measures Of Food Texture. Oral Processing of Foods and the Sensory Evaluation of Texture. Sensory Techniques To Study Food Texture. Rheological Classification of Foods and Instrumental Techniques for Their Study. Measurement of Mechanical Properties of Food Materials in Relation to Texture: The Materials Approach. Starch-Based Foods. Fabricated Fat-Based Foods. Flesh Foods and Their Analogues. Vegetables and Fruit. Hydrocolloids. Index  http://mihd.net/qpdg5h [ Last edited by signal023 on 2008-5-19 at 17:42 ] |
回复此楼» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有157人回复
2楼2006-12-14 16:54:37
4楼2006-12-14 22:06:55
5楼2006-12-14 22:48:45
6楼2006-12-15 09:33:59
7楼2006-12-15 20:09:46
8楼2006-12-19 19:15:14
简单回复
johnmy3楼
2006-12-14 21:45
回复
