000			01369nam a2200241Ia 4500
003			00IHBT
005			20140908102147.0
008			130910s9999 xx 000 0 und d
020			_a0824212382
041			_hENG
082			_a664.4
100			_aRosenthal, Andrew J. _98663
245			_aFood Texture: Measurement and Perception _cAndrew J. Rosenthal
260			_aMaryland _bASPEN Publication _c1999
300			_axiii, 311p.
500			_aThe 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
650			_aFood Texture _98664
650			_aFood Texture Perception _98665
650			_aFood Texture Measurement _98666
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/98045264-d.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/98045264-t.html _yTable of contents only
942			_cBOOK _2ddc
999			_c4362 _d4362
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4362 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4362