Texture Measurements of Foods : Psychophysical Fundamentals: Sensory, Mechanical, and Chemical Procedures, and their Interrelationships /

Bibliographic Details

Main Author:	Kramer, Amihud
Corporate Author:	SpringerLink (Online service)
Other Authors:	Szczesniak, Alina S.
Format:	eBook
Language:	English
Published:	Dordrecht : Springer Netherlands, 1973.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book