Andrew J Rosenthal

(Author)

Food Texture: Measurement and PerceptionHardcover, 28 February 1999

Food Texture: Measurement and Perception
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Part of Series
Chapman & Hall Food Science Book
Print Length
312 pages
Language
English
Publisher
Springer
Date Published
28 Feb 1999
ISBN-10
0834212382
ISBN-13
9780834212381

Description

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Product Details

Author:
Andrew J Rosenthal
Book Format:
Hardcover
Country of Origin:
US
Date Published:
28 February 1999
Dimensions:
26.52 x 18.19 x 2.29 cm
ISBN-10:
0834212382
ISBN-13:
9780834212381
Language:
English
Location:
New York, NY
Pages:
312
Publisher:
Weight:
834.61 gm

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