Food texture and rheology

著者

• Sherman, Philip
• International Union of Food Science and Technology

書誌事項

Food texture and rheology

edited by P. Sherman

Academic Press, 1979

注記

"Proceedings of a symposium held under the auspices of the International Union of Food Science and Technology at Queen Elizabeth College (University of London) December 19-22, 1977."

Includes bibliographies and index

詳細情報

• NII書誌ID(NCID): BA06402146
• ISBN:
  • 0126399603
• LCCN: 78018031
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London ; New York
• ページ数/冊数: x, 456 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX546
  • DC : 664
• 件名:
  • LCSH : Food texture -- Congresses
  • LCSH : Rheology -- Congresses