| 查看: 662 | 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。 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[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
食品科学调剂交流
已经有0人回复
-
食品学硕362求调剂
已经有3人回复
-
食品科学论文润色/翻译怎么收费?
已经有172人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业
已经有11人回复
-
食品调剂08考数学可调
已经有0人回复
-
食品工程调剂
已经有2人回复
-
09，食品与营养272求调剂
已经有0人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业083200
已经有5人回复
-
广东海洋大学食品科学与工程、生物与医药招收调剂考生
已经有0人回复
-
欢迎调剂滁州学院生物与医药专硕
已经有0人回复
4楼2006-12-14 22:06:55
2楼2006-12-14 16:54:37
6楼2006-12-15 09:33:59
10