| 查看: 254 | 回复: 1 | |||
| 当前主题已经存档。 | |||
prestoua木虫 (正式写手)
|
[交流]
[ebook] Texture in Food, Volume 2: Solid Foods
|
||
|
Texture in Food, Volume 2: Solid Foods Publisher:CRC(2004-04-27) | ISBN-10: 0849325374 | PDF | 4.3 Mb | 537 pages Description: Texture in Food: Volume 2: Solid Foods summarizes the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. The final part examines how the texture of particular foods may be better understood and improved. The last chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food. Download: http://depositfiles.com/files/1085020 |
回复此楼» 猜你喜欢
欢迎调剂滁州学院生物与医药专硕
已经有1人回复
-
086003调剂求助
已经有22人回复
-
食品科学论文润色/翻译怎么收费?
已经有271人回复
-
生物与医药调剂名额多，专业范围宽食品生物相关的07，08，09，10都可调
已经有15人回复
-
淮北师范大学生物医药还有11个调剂名额和资源环境还有10调剂名额，欢迎大家赶紧调剂！
已经有0人回复
-
食物营养学 电子版
已经有0人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有19人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有0人回复