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Food Texture And Viscosity

Concept And Measurement

Food Texture And Viscosity - Bourne, Malcolm (cornell University, Food Science And Technology, Geneva, New York, U.s.a.) - ISBN: 9780121190620
Prijs: € 139,85
Levertijd: 3 tot 4 werkdagen
Bindwijze: Boek, Gebonden
Genre: Anatomie en fysiologie
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Beschrijving

Practicing food technologists, quality controllers, academics, sensory scientists, and laboratory managers are among those Bourne (food science, Cornell U.) thinks may be interested in the two properties of food, how they are measured, and how they relate to the human assessment of textural quality. In addition to food science and technology, he dr

Details

Titel: Food Texture And Viscosity
auteur: Bourne, Malcolm (cornell University, Food Science And Technology, Geneva, New York, U.s.a.)
Mediatype: Boek
Bindwijze: Gebonden
Taal: Engels
Druk: 2
Aantal pagina's: 416
Uitgever: Elsevier Science Publishing Co Inc
Plaats van publicatie: 01
NUR: Anatomie en fysiologie
Afmetingen: 258 x 207 x 35
Gewicht: 1212 gr
ISBN/ISBN13: 0121190625
ISBN/ISBN13: 9780121190620
Intern nummer: 1714735

Biografie (woord)

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.

Quote

"Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test.... useful for specificity of the types of tests and equipment used and just what they describe. Recommended." --E STREAMS (June 2003)

"...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." --LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003)

"The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." --JOURNAL OF SENSORY STUDIES

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