Food Texture and Viscosity pdf epub mobi txt 电子书下载 2025

简体网页||繁体网页

☆☆☆☆☆

出版者:Academic Press

作者:Malcolm Bourne

出品人:

页数:416

译者:

出版时间:2002-3-25

价格:GBP 111.00

装帧:Hardcover

isbn号码:9780121190620

丛书系列:

图书标签:

下载链接在页面底部

facebook linkedin mastodon messenger pinterest reddit telegram twitter viber vkontakte whatsapp 复制链接

想要找书就要到图书目录大全

book.wenda123.org

立刻按 ctrl+D收藏本页

你会得到大惊喜!!

在线阅读本书

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E , includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

* Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author

具体描述

读后感

评分☆☆☆☆☆

Bourne教授的名字在食品科学界可谓如雷贯耳，作为Journal of Texture Study主编，同时还是Cornell大学食品学院的终身教授，曾经在2003到2006年担任国际食品科学技术委员会的主席，发表论文超过100篇，同时写了经典的一本质构学方面的教材Food Texture and Viscosity - Concept ...

评分☆☆☆☆☆