000			01705nam a2200241Ia 4500
003			00IHBT
005			20140908102144.0
008			130910s9999 xx 000 0 und d
020			_a0121190625
041			_hENG
082			_a664.4
100			_aBourne, Malcolm C. _98658
245			_aFood Texture and Viscosity: Concept and Measurement _cMalcolm C. Bourne
250			_a2nd ed.
260			_aNew York _bAcademic Press _c2002
300			_axvii, 427p
440			_aFood science and technology international series _98659
500			_aDrawing 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
650			_aTexture Measurement _98660
650			_aPhysics and Texture _98661
650			_aViscocity _98662
942			_cBOOK _2ddc
999			_c3953 _d3953
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=3953 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=3953