Explore: Food Texture
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AI-Generated Overview About “food-texture”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Consistency of foodstuffs
By Toshimaro Sone
“Consistency of foodstuffs” Metadata:
- Title: Consistency of foodstuffs
- Author: Toshimaro Sone
- Language: English
- Number of Pages: Median: 188
- Publisher: Reidel
- Publish Date: 1972
- Publish Location: Dordrecht
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0531.00000000.S6613TP-0248.65000000.F66
“Consistency of foodstuffs” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL4771553M
- Library of Congress Control Number (LCCN): 78183368
- All ISBNs: 9789027702197 - 9027702195
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.S6613❜ & ❛TP-0248.65000000.F66❜.
Access and General Info:
- First Year Published: 1972
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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2Food texture and viscosity
By Malcolm C. Bourne
“Food texture and viscosity” Metadata:
- Title: Food texture and viscosity
- Author: Malcolm C. Bourne
- Language: English
- Number of Pages: Median: 325
- Publisher: ➤ Academic Press - Elsevier Science & Technology Books
- Publish Date: 1982 - 1994 - 2002 - 2014
- Publish Location: New York - San Diego
- Dewey Decimal Classification: 664.117664.07
- Library of Congress Classification: TX-0531.00000000.B685 2002TX-0531.00000000.B685 1982
“Food texture and viscosity” Subjects and Themes:
- Subjects: Analysis - Food - Food texture - Viscosity - Food, analysis
Edition Identifiers:
- The Open Library ID: OL7325835M - OL3487114M - OL34487309M - OL17919922M - OL9280483M
- Library of Congress Control Number (LCCN): 2001097268 - 82006711
- All ISBNs: ➤ 0121190609 - 9780323162593 - 9780121190620 - 9780121190606 - 0121190625 - 0323162592
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.117❜ & ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.B685 2002❜ & ❛TX-0531.00000000.B685 1982❜.
First Setence:
"The four principal quality factors in foods are the following."
Access and General Info:
- First Year Published: 1982
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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3Food Texture Design and Optimization
By Yadunandan Lal Dar and Joseph M. Light
“Food Texture Design and Optimization” Metadata:
- Title: ➤ Food Texture Design and Optimization
- Authors: Yadunandan Lal DarJoseph M. Light
- Language: English
- Number of Pages: Median: 464
- Publisher: ➤ Wiley & Sons, Incorporated, John - Wiley & Sons, Limited, John
- Publish Date: 2014
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0546.00000000.F665 2014eb
“Food Texture Design and Optimization” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL33460494M - OL39880350M - OL29168572M - OL29168571M
- All ISBNs: ➤ 1118765893 - 9781118766125 - 1118766121 - 9781118765999 - 1118765990 - 9781118765616 - 1118765613 - 9781118765890
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000.F665 2014eb❜.
Access and General Info:
- First Year Published: 2014
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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4Food Texture and Viscosity
By Malcolm Bourne
“Food Texture and Viscosity” Metadata:
- Title: Food Texture and Viscosity
- Author: Malcolm Bourne
- Language: English
- Number of Pages: Median: 445
- Publisher: ➤ Elsevier Science & Technology Books - Academic Press
- Publish Date: 2002 - 2012
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000.B685 2002
“Food Texture and Viscosity” Subjects and Themes:
- Subjects: Food - Food texture - Viscosity - Analysis
Edition Identifiers:
- The Open Library ID: OL7325836M - OL34581077M - OL33443878M - OL9280484M
- All ISBNs: ➤ 9780323139236 - 9780121190620 - 0121190625 - 9780080491332 - 0080491332 - 032313923X
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.B685 2002❜.
First Setence:
"The four principal quality factors in foods are the following."
Access and General Info:
- First Year Published: 2002
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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5Food Texture
By Samuel A. Matz
“Food Texture” Metadata:
- Title: Food Texture
- Author: Samuel A. Matz
- Language: English
- Number of Pages: Median: 291
- Publisher: ➤ Pan-Tech International - Avi Pub. Co.
- Publish Date: 1962 - 1990
- Publish Location: Westport, Conn
- Dewey Decimal Classification: 641.1
- Library of Congress Classification: TX-0531.00000000.M37
“Food Texture” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL5855619M - OL43669938M - OL8444368M
- Online Computer Library Center (OCLC) ID: 648502
- Library of Congress Control Number (LCCN): 62017118
- All ISBNs: 0870550217 - 094284923X - 9780942849233 - 9780870550218
Book Classifications
- Dewey Decimal (DDC): ➤ ❛641.1❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.M37❜.
Access and General Info:
- First Year Published: 1962
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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6Making Sense of Taste
By Carolyn Korsmeyer
“Making Sense of Taste” Metadata:
- Title: Making Sense of Taste
- Author: Carolyn Korsmeyer
- Language: English
- Number of Pages: Median: 264
- Publisher: Cornell University Press
- Publish Date: 1999 - 2002 - 2015
- Dewey Decimal Classification:
- Library of Congress Classification: B--0105.00000000.F66 K67 1999B--0105.00000000B--0105.00000000.F66K67 1999BD-0214.00000000
“Making Sense of Taste” Subjects and Themes:
- Subjects: ➤ Food, psychological aspects - Food texture - Senses and sensation - Food - Philosophy - Sensory evaluation - Aesthetics
Edition Identifiers:
- The Open Library ID: OL34619360M - OL7848321M - OL7849255M
- Online Computer Library Center (OCLC) ID: 41445651
- Library of Congress Control Number (LCCN): 99016165
- All ISBNs: ➤ 9780801436987 - 9780801488139 - 9780801471339 - 0801471338 - 0801436982 - 0801488133
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛B--0105.00000000.F66 K67 1999❜, ❛B--0105.00000000❜, ❛B--0105.00000000.F66K67 1999❜ & ❛BD-0214.00000000❜.
Access and General Info:
- First Year Published: 1999
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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7Encyclopedia of life support systems
By Gustavo V. Barbosa-Cánovas
“Encyclopedia of life support systems” Metadata:
- Title: ➤ Encyclopedia of life support systems
- Author: Gustavo V. Barbosa-Cánovas
- Language: English
- Number of Pages: Median: 803
- Publisher: ➤ United Nations Educational - UNESCO ; EOLSS
- Publish Date: 2005 - 2006
- Publish Location: Paris
“Encyclopedia of life support systems” Subjects and Themes:
- Subjects: ➤ Food consumption - Preservation - Food texture - Food - Biomechanics - Food industry and trade - Thermal properties
Edition Identifiers:
- The Open Library ID: OL19290597M - OL12897816M
- Online Computer Library Center (OCLC) ID: 64183236
- All ISBNs: 9789231039997 - 9231039997
Access and General Info:
- First Year Published: 2005
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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8Texture in food
By B. M. McKenna
“Texture in food” Metadata:
- Title: Texture in food
- Author: B. M. McKenna
- Language: English
- Number of Pages: Median: 437
- Publisher: ➤ Woodhead Publishing - Woodhead Pub. - Elsevier Science & Technology - CRC Press - Woodhead
- Publish Date: 2003 - 2004
- Publish Location: ➤ Cambridge - Boca Raton - Cambridge, England
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0531.00000000.T49 2003TX-0531.00000000.T435 2003TK-4660.00000000
“Texture in food” Subjects and Themes:
- Subjects: Food - Food texture - Analysis - Food, analysis
Edition Identifiers:
- The Open Library ID: OL3329647M - OL37955238M - OL22051917M
- Online Computer Library Center (OCLC) ID: 52866441
- Library of Congress Control Number (LCCN): 2004304921
- All ISBNs: ➤ 185573673X - 9781855736733 - 0849317606 - 9780849317606 - 9781855737082 - 9781782421511 - 1855737086 - 1782421513
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.T49 2003❜, ❛TX-0531.00000000.T435 2003❜ & ❛TK-4660.00000000❜.
Access and General Info:
- First Year Published: 2003
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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9Modifying Food Texture
By Chen and Andrew Rosenthal
“Modifying Food Texture” Metadata:
- Title: Modifying Food Texture
- Authors: ChenAndrew Rosenthal
- Language: English
- Number of Pages: Median: 292
- Publisher: Elsevier Science & Technology
- Publish Date: 2015
“Modifying Food Texture” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL34507651M
- All ISBNs: 9781782423515 - 1782423516
Access and General Info:
- First Year Published: 2015
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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10Lebensmittel-Einfluss der Rheologie
By Lebensmittel-Einfluss der Rheologie auf die Lebensmittelverarbeitung und die Lebensmittelqualität (Symposium) (5th 15-17. Oktober 1973 Zürich)
“Lebensmittel-Einfluss der Rheologie” Metadata:
- Title: ➤ Lebensmittel-Einfluss der Rheologie
- Author: ➤ Lebensmittel-Einfluss der Rheologie auf die Lebensmittelverarbeitung und die Lebensmittelqualität (Symposium) (5th 15-17. Oktober 1973 Zürich)
- Language: ger
- Number of Pages: Median: 430
- Publisher: ➤ Deutsche Gesellschaft für Chemisches Apparatewesen E.V. - Verlag Chemie
- Publish Date: 1974
- Publish Location: ➤ Weinheim / Bergstrasse - Weinheim - Frankfurt am Main
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: QD-0053.00000000.D45 Bd 77TP-0372.50000000.D45 Bd 77
“Lebensmittel-Einfluss der Rheologie” Subjects and Themes:
- Subjects: Food texture - Congresses - Rheology
Edition Identifiers:
- The Open Library ID: OL21839868M - OL4831418M
- Library of Congress Control Number (LCCN): 75567874
- All ISBNs: 3527107606 - 9783527107605
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛QD-0053.00000000.D45 Bd 77❜ & ❛TP-0372.50000000.D45 Bd 77❜.
Access and General Info:
- First Year Published: 1974
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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11Safety and Quality Issues in Fish Processing
By H. A. Bremner
“Safety and Quality Issues in Fish Processing” Metadata:
- Title: ➤ Safety and Quality Issues in Fish Processing
- Author: H. A. Bremner
- Language: English
- Number of Pages: Median: 352
- Publisher: Elsevier Science & Technology
- Publish Date: 2002
- Dewey Decimal Classification: 664.9497
- Library of Congress Classification: SH-0335.50000000.Q35.S244 20
“Safety and Quality Issues in Fish Processing” Subjects and Themes:
- Subjects: Food, analysis - Food texture
Edition Identifiers:
- The Open Library ID: OL53925870M - OL40340038M
- All ISBNs: 9781855736788 - 1280372524 - 9781280372520 - 1855736780
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.9497❜.
- Library of Congress Classification (LCC): ➤ ❛SH-0335.50000000.Q35.S244 20❜.
Access and General Info:
- First Year Published: 2002
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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12Mouthfeel
By Ole G. Mouritsen
“Mouthfeel” Metadata:
- Title: Mouthfeel
- Author: Ole G. Mouritsen
- Language: English
- Number of Pages: Median: 353
- Publisher: Columbia University Press
- Publish Date: 2017
- Dewey Decimal Classification: 664.072
- Library of Congress Classification: TX-0546.00000000.M6913 2017
“Mouthfeel” Subjects and Themes:
- Subjects: ➤ Food texture - Food - Taste - Food preferences - Cooking - Sensory evaluation
Edition Identifiers:
- The Open Library ID: OL27234982M
- Online Computer Library Center (OCLC) ID: 950448304
- Library of Congress Control Number (LCCN): 2016032426
- All ISBNs: 0231180764 - 9780231180764
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.072❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000.M6913 2017❜.
Access and General Info:
- First Year Published: 2017
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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13Food structure
By J. M. V. Blanshard
“Food structure” Metadata:
- Title: Food structure
- Author: J. M. V. Blanshard
- Language: English
- Number of Pages: Median: 504
- Publisher: ➤ Butterworths - Elsevier Science & Technology Books
- Publish Date: 1988 - 2016
- Publish Location: London - Boston
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0531.00000000.F674 1988
“Food structure” Subjects and Themes:
- Subjects: Food - Food texture - Sensory evaluation
Edition Identifiers:
- The Open Library ID: OL39915329M - OL2401776M
- Library of Congress Control Number (LCCN): 87032012
- All ISBNs: 0408029501 - 9781483165318 - 1483165310 - 9780408029506
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.F674 1988❜.
Access and General Info:
- First Year Published: 1988
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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14Food texture
By Howard R. Moskowitz
“Food texture” Metadata:
- Title: Food texture
- Author: Howard R. Moskowitz
- Language: English
- Number of Pages: Median: 344
- Publisher: M. Dekker - Routledge
- Publish Date: 1987 - 2017
- Publish Location: ➤ [Place of publication not identified] - New York
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0546.00000000TX-0546.00000000.F67 1987
“Food texture” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL44048285M - OL2372591M
- Online Computer Library Center (OCLC) ID: 1028145285
- Library of Congress Control Number (LCCN): 87000596
- All ISBNs: ➤ 9781351447492 - 9780824775858 - 9781351447485 - 9781351447508 - 020375560X - 1351447483 - 1351447491 - 0824775856 - 9780203755600 - 1351447505
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000❜ & ❛TX-0546.00000000.F67 1987❜.
Access and General Info:
- First Year Published: 1987
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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15Food structure and behavior
By J. M. V. Blanshard
“Food structure and behavior” Metadata:
- Title: Food structure and behavior
- Author: J. M. V. Blanshard
- Language: English
- Number of Pages: Median: 326
- Publisher: Academic Press - Academic
- Publish Date: 1987
- Publish Location: Orlando - London
- Dewey Decimal Classification: 664
- Library of Congress Classification: TX-0531.00000000.F673 1987TP-0368.00000000
“Food structure and behavior” Subjects and Themes:
- Subjects: Food - Food texture - Rheology - Sensory evaluation - Food, composition
Edition Identifiers:
- The Open Library ID: OL2413574M - OL21119879M
- Library of Congress Control Number (LCCN): 87071533
- All ISBNs: 9780121042301 - 0121042308
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.F673 1987❜ & ❛TP-0368.00000000❜.
Access and General Info:
- First Year Published: 1987
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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16Food texture
By Andrew J. Rosenthal
“Food texture” Metadata:
- Title: Food texture
- Author: Andrew J. Rosenthal
- Language: English
- Number of Pages: Median: 311
- Publisher: Aspen Publishers
- Publish Date: 1999
- Publish Location: Gaithersburg, Md
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0531.00000000.R595 1999TP-0248.65000000.F66
“Food texture” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL382842M
- Library of Congress Control Number (LCCN): 98045264
- All ISBNs: 0834212382 - 9780834212381
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.R595 1999❜ & ❛TP-0248.65000000.F66❜.
Access and General Info:
- First Year Published: 1999
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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17Texture measurements of food
By Amihud Kramer
“Texture measurements of food” Metadata:
- Title: Texture measurements of food
- Author: Amihud Kramer
- Language: English
- Number of Pages: Median: 186
- Publisher: D. Reidel Pub. Co. - Springer
- Publish Date: 1973
- Publish Location: Dordrecht - Boston
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TP-0248.65000000.F66TX-0531.00000000.T44
“Texture measurements of food” Subjects and Themes:
- Subjects: Food - Food texture - Testing
Edition Identifiers:
- The Open Library ID: OL5309458M - OL9095400M
- Library of Congress Control Number (LCCN): 72093271
- All ISBNs: 9789027703071 - 9027703078
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TP-0248.65000000.F66❜ & ❛TX-0531.00000000.T44❜.
Access and General Info:
- First Year Published: 1973
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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18Modifying Food Texture : Volume 2
By Jianshe Chen and Andrew Rosenthal
“Modifying Food Texture : Volume 2” Metadata:
- Title: ➤ Modifying Food Texture : Volume 2
- Authors: Jianshe ChenAndrew Rosenthal
- Language: English
- Number of Pages: Median: 300
- Publisher: Elsevier Science & Technology
- Publish Date: 2015
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0546.00000000
“Modifying Food Texture : Volume 2” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL34507659M - OL28569228M
- All ISBNs: 9781782423348 - 9781782423522 - 1782423524 - 1782423346
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000❜.
Access and General Info:
- First Year Published: 2015
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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19Plant pigments, flavors, and textures
By N. A. M. Eskin
“Plant pigments, flavors, and textures” Metadata:
- Title: ➤ Plant pigments, flavors, and textures
- Author: N. A. M. Eskin
- Language: English
- Number of Pages: Median: 228
- Publisher: ➤ Academic Press - Elsevier Science & Technology Books
- Publish Date: 1979 - 2012
- Publish Location: New York
- Dewey Decimal Classification: 664
- Library of Congress Classification: TX-0531.00000000.E83TX-0353.00000000.E85
“Plant pigments, flavors, and textures” Subjects and Themes:
- Subjects: ➤ Color of food - Flavor - Food texture - Lebensmittel - Food Preservation - Food - Analyse - Food Supply - Biochemistry - Food-Processing Industry - Biochemie - Aliments - Colorants alimentaires - Additifs alimentaires - Couleur - Saveur - Texture - Aromatisants
Edition Identifiers:
- The Open Library ID: OL33443846M - OL4410067M
- Online Computer Library Center (OCLC) ID: 4983444 - 207636 - 1029401853
- Library of Congress Control Number (LCCN): 74137635 - 79013474
- All ISBNs: 9780122423505 - 9780323159531 - 012242350X - 0323159532
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.E83❜ & ❛TX-0353.00000000.E85❜.
Access and General Info:
- First Year Published: 1979
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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20Bibliografie fyzikálních vlastností potravin
By Jarmila Neumannová
“Bibliografie fyzikálních vlastností potravin” Metadata:
- Title: ➤ Bibliografie fyzikálních vlastností potravin
- Author: Jarmila Neumannová
- Language: cze
- Number of Pages: Median: 395
- Publisher: ➤ Strědisko technických informací potravinářského průmyslu Výzkumného ústavu potravinářského průmyslu
- Publish Date: 1977
- Publish Location: Praha
- Dewey Decimal Classification:
- Library of Congress Classification: Z--5776.00000000.F7 N482TX-0531.00000000 N482
“Bibliografie fyzikálních vlastností potravin” Subjects and Themes:
- Subjects: Bibliography - Food - Food texture - Testing
Edition Identifiers:
- The Open Library ID: OL4337451M
- Online Computer Library Center (OCLC) ID: 4514726
- Library of Congress Control Number (LCCN): 78378599
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛Z--5776.00000000.F7 N482❜ & ❛TX-0531.00000000 N482❜.
Access and General Info:
- First Year Published: 1977
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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21Rheology of food, pharmaceutical and biological materials with general rheology
By British Society of Rheology. Meeting
“Rheology of food, pharmaceutical and biological materials with general rheology” Metadata:
- Title: ➤ Rheology of food, pharmaceutical and biological materials with general rheology
- Author: ➤ British Society of Rheology. Meeting
- Language: English
- Number of Pages: Median: 339
- Publisher: Elsevier Applied Science
- Publish Date: 1990
- Publish Location: London - New York
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0546.00000000.B75 1989
“Rheology of food, pharmaceutical and biological materials with general rheology” Subjects and Themes:
- Subjects: ➤ Analysis - Biocompatible Materials - Biological products - Congresses - Drugs - Food Analysis - Food Technology - Food texture - Rheology
Edition Identifiers:
- The Open Library ID: OL1852178M
- Library of Congress Control Number (LCCN): 90003781
- All ISBNs: 9781851665259 - 1851665250
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000.B75 1989❜.
Access and General Info:
- First Year Published: 1990
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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22Texture in Food: Volume 2
By David Kilcast
“Texture in Food: Volume 2” Metadata:
- Title: Texture in Food: Volume 2
- Author: David Kilcast
- Language: English
- Number of Pages: Median: 537
- Publisher: CRC
- Publish Date: 2004
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000.T49 v.2 2004eb
“Texture in Food: Volume 2” Subjects and Themes:
- Subjects: ➤ Food texture - Analysis - TECHNOLOGY & ENGINEERING - Food - Electronic books - Food Science
Edition Identifiers:
- The Open Library ID: OL8259722M
- Online Computer Library Center (OCLC) ID: 76898593
- All ISBNs: 0849325374 - 9780849325373
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.T49 v.2 2004eb❜.
First Setence:
"In prosperous societies, we have available an enormous and ever-increasing range of foods, and manufacturers find themselves in an intensely competitive situation."
Access and General Info:
- First Year Published: 2004
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: Unclassified
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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23Agents de texture alimentaires
By Jean Louis Doublier
“Agents de texture alimentaires” Metadata:
- Title: Agents de texture alimentaires
- Author: Jean Louis Doublier
- Language: fre
- Number of Pages: Median: 70
- Publisher: APRIA
- Publish Date: 1975
- Publish Location: ➤ Paris (35, rue Général-Foy, 75008)
- Dewey Decimal Classification: 664.06
- Library of Congress Classification: TP-0453.00000000.C65 D68
“Agents de texture alimentaires” Subjects and Themes:
- Subjects: Colloids - Food additives - Food texture - Gums and resins
Edition Identifiers:
- The Open Library ID: OL3904759M
- Library of Congress Control Number (LCCN): 81467368
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.06❜.
- Library of Congress Classification (LCC): ➤ ❛TP-0453.00000000.C65 D68❜.
Access and General Info:
- First Year Published: 1975
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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24Texture measurements of foods
“Texture measurements of foods” Metadata:
- Title: Texture measurements of foods
- Language: English
- Number of Pages: Median: 175
- Publisher: D. Reidel Pub.
- Publish Date: 1973
- Publish Location: Dordrecht
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000 T4
“Texture measurements of foods” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL19687840M
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000 T4❜.
Access and General Info:
- First Year Published: 1973
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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25Texture of fermented milk products and dairy desserts
By International Dairy Federation
“Texture of fermented milk products and dairy desserts” Metadata:
- Title: ➤ Texture of fermented milk products and dairy desserts
- Author: International Dairy Federation
- Language: English
- Number of Pages: Median: 253
- Publisher: International Dairy Federation
- Publish Date: 1998
- Publish Location: Brussels
- Dewey Decimal Classification: 637
- Library of Congress Classification: TP-0565.00000000.T49 1998
“Texture of fermented milk products and dairy desserts” Subjects and Themes:
- Subjects: Food texture - Fermented milk - Congresses - Dairy products
Edition Identifiers:
Book Classifications
- Dewey Decimal (DDC): ➤ ❛637❜.
- Library of Congress Classification (LCC): ➤ ❛TP-0565.00000000.T49 1998❜.
Access and General Info:
- First Year Published: 1998
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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26Rheology and texture of foodstuffs
“Rheology and texture of foodstuffs” Metadata:
- Title: ➤ Rheology and texture of foodstuffs
- Language: English
- Number of Pages: Median: 282
- Publisher: Society of Chemical Industry
- Publish Date: 1968
- Publish Location: London
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0345.00000000.R47
“Rheology and texture of foodstuffs” Subjects and Themes:
- Subjects: Food texture - Congresses - Rheology - Food
Edition Identifiers:
- The Open Library ID: OL5186425M
- Online Computer Library Center (OCLC) ID: 30111
- Library of Congress Control Number (LCCN): 75005570
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0345.00000000.R47❜.
Access and General Info:
- First Year Published: 1968
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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27Texture in Food
By David Kilcast
“Texture in Food” Metadata:
- Title: Texture in Food
- Author: David Kilcast
- Language: English
- Number of Pages: Median: 560
- Publisher: Elsevier Science & Technology
- Publish Date: 2004
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000.T49 2004
“Texture in Food” Subjects and Themes:
- Subjects: Food, analysis - Food texture
Edition Identifiers:
- The Open Library ID: OL34420561M
- All ISBNs: 1855738368 - 9781855738362
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.T49 2004❜.
Access and General Info:
- First Year Published: 2004
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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28Instrumental and sensory texture profile analysis of Asian wheat noodles
By Siriporn Pipatsattayanuwong
“Instrumental and sensory texture profile analysis of Asian wheat noodles” Metadata:
- Title: ➤ Instrumental and sensory texture profile analysis of Asian wheat noodles
- Author: Siriporn Pipatsattayanuwong
- Language: English
- Number of Pages: Median: 171
- Publish Date: 1998
“Instrumental and sensory texture profile analysis of Asian wheat noodles” Subjects and Themes:
- Subjects: Food - Food texture - Noodles - Sensory evaluation
- Places: Asia
Edition Identifiers:
- The Open Library ID: OL15496142M
Access and General Info:
- First Year Published: 1998
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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29Look and feel
By Oxford Symposium on Food and Cookery (1993)
“Look and feel” Metadata:
- Title: Look and feel
- Author: ➤ Oxford Symposium on Food and Cookery (1993)
- Language: English
- Number of Pages: Median: 246
- Publisher: Prospect Books
- Publish Date: 1994
- Publish Location: Totnes
- Dewey Decimal Classification: 641.3
- Library of Congress Classification: TX-0357.00000000.O85 1994
“Look and feel” Subjects and Themes:
- Subjects: ➤ Congresses - Food - Food habits - Food texture - Social aspects - Social aspects of Food
Edition Identifiers:
- The Open Library ID: OL21567557M
- All ISBNs: 9780907325567 - 0907325564
Book Classifications
- Dewey Decimal (DDC): ➤ ❛641.3❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0357.00000000.O85 1994❜.
Access and General Info:
- First Year Published: 1994
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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30Improvement of canned asparagus firmness by chemical methods
By Steven Lee Harrison
“Improvement of canned asparagus firmness by chemical methods” Metadata:
- Title: ➤ Improvement of canned asparagus firmness by chemical methods
- Author: Steven Lee Harrison
- Language: English
- Number of Pages: Median: 86
- Publish Date: 1993
“Improvement of canned asparagus firmness by chemical methods” Subjects and Themes:
- Subjects: Food texture - Canned asparagus - Analysis
Edition Identifiers:
- The Open Library ID: OL14705094M
Access and General Info:
- First Year Published: 1993
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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31Measuring textural characteristics of fresh fruits and vegetables
By Andrea C. Mackey
“Measuring textural characteristics of fresh fruits and vegetables” Metadata:
- Title: ➤ Measuring textural characteristics of fresh fruits and vegetables
- Author: Andrea C. Mackey
- Language: English
- Number of Pages: Median: 38
- Publisher: ➤ Agricultural Experiment Station, Oregon State University
- Publish Date: 1973
- Publish Location: Corvallis, Or
“Measuring textural characteristics of fresh fruits and vegetables” Subjects and Themes:
- Subjects: ➤ Methodology - Evaluation - Quality - Food texture - Apple - Muskmelon - Carrots
Edition Identifiers:
- The Open Library ID: OL17722434M
Access and General Info:
- First Year Published: 1973
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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32Effects of textural factors on cooked potato rheological parameters
By Paul Francis McMahan
“Effects of textural factors on cooked potato rheological parameters” Metadata:
- Title: ➤ Effects of textural factors on cooked potato rheological parameters
- Author: Paul Francis McMahan
- Language: English
- Number of Pages: Median: 106
- Publish Date: 1981
“Effects of textural factors on cooked potato rheological parameters” Subjects and Themes:
- Subjects: Potatoes - Food texture
Edition Identifiers:
- The Open Library ID: OL16522210M
Access and General Info:
- First Year Published: 1981
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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33Texture in Food Vol. 2
By David Kilcast
“Texture in Food Vol. 2” Metadata:
- Title: Texture in Food Vol. 2
- Author: David Kilcast
- Language: English
- Number of Pages: Median: 560
- Publisher: ➤ Elsevier Science & Technology - Woodhead Publishing
- Publish Date: 2004
“Texture in Food Vol. 2” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL36698243M
- All ISBNs: 1855737248 - 9781855737242
Access and General Info:
- First Year Published: 2004
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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34Crystallization in Foods
By Richard W. Hartel
“Crystallization in Foods” Metadata:
- Title: Crystallization in Foods
- Author: Richard W. Hartel
- Language: English
- Number of Pages: Median: 323
- Publisher: Springer
- Publish Date: 2001
- Dewey Decimal Classification:
- Library of Congress Classification: TP-0248.65000000.F66
“Crystallization in Foods” Subjects and Themes:
- Subjects: Food - Crystallization - Food texture
Edition Identifiers:
- The Open Library ID: OL8190258M
- Library of Congress Control Number (LCCN): 00068991
- All ISBNs: 0834216345 - 9780834216341
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TP-0248.65000000.F66❜.
First Setence:
"Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure."
Access and General Info:
- First Year Published: 2001
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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35Handbook of Food Rheology and Technology
By Bernhard Senge and Joachim Kaldasch
“Handbook of Food Rheology and Technology” Metadata:
- Title: ➤ Handbook of Food Rheology and Technology
- Authors: Bernhard SengeJoachim Kaldasch
- Language: English
- Publisher: ➤ Wiley & Sons, Incorporated, John
- Publish Date: 2021
- Dewey Decimal Classification:
- Library of Congress Classification: TP-0372.50000000
“Handbook of Food Rheology and Technology” Subjects and Themes:
- Subjects: Rheology - Food texture
Edition Identifiers:
- The Open Library ID: OL39969298M
- All ISBNs: 3527314415 - 9783527314416
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TP-0372.50000000❜.
Access and General Info:
- First Year Published: 2021
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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36Feeding and the texture of food
By Julian F. V. Vincent
“Feeding and the texture of food” Metadata:
- Title: ➤ Feeding and the texture of food
- Author: Julian F. V. Vincent
- Language: English
- Number of Pages: Median: 261
- Publisher: Cambridge University Press
- Publish Date: 2009
- Dewey Decimal Classification:
- Library of Congress Classification: QP-0149.00000000.F44 1991
“Feeding and the texture of food” Subjects and Themes:
- Subjects: Mastication - Congresses - Oral habits - Food texture
Edition Identifiers:
- The Open Library ID: OL10435227M
- All ISBNs: 0521050332 - 9780521050333
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛QP-0149.00000000.F44 1991❜.
First Setence:
"Most foods, natural or manufactured, have structures which are either cellular or fibrous or both."
Access and General Info:
- First Year Published: 2009
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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37Functionalizing Carbohydrates for Food Applications
By Milda E. Embuscado
“Functionalizing Carbohydrates for Food Applications” Metadata:
- Title: ➤ Functionalizing Carbohydrates for Food Applications
- Author: Milda E. Embuscado
- Number of Pages: Median: 426
- Publisher: DEStech Publications, Inc
- Publish Date: 2014
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0553.00000000.C28 F86 2014
“Functionalizing Carbohydrates for Food Applications” Subjects and Themes:
- Subjects: Carbohydrates - Food - Carbohydrate content - Food texture
Edition Identifiers:
- The Open Library ID: OL27475341M
- Library of Congress Control Number (LCCN): 2013956320
- All ISBNs: 9781605950389 - 1605950386
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0553.00000000.C28 F86 2014❜.
Access and General Info:
- First Year Published: 2014
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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38Modifying Food Texture : Volume 1
By Jianshe Chen and Andrew Rosenthal
“Modifying Food Texture : Volume 1” Metadata:
- Title: ➤ Modifying Food Texture : Volume 1
- Authors: Jianshe ChenAndrew Rosenthal
- Language: English
- Number of Pages: Median: 292
- Publisher: Elsevier Science & Technology
- Publish Date: 2015
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000
“Modifying Food Texture : Volume 1” Subjects and Themes:
- Subjects: Food texture
Edition Identifiers:
- The Open Library ID: OL28569222M
- All ISBNs: 1782423338 - 9781782423331
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000❜.
Access and General Info:
- First Year Published: 2015
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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39Rheology and texture in food quality
By John M. DeMan
“Rheology and texture in food quality” Metadata:
- Title: ➤ Rheology and texture in food quality
- Author: John M. DeMan
- Language: English
- Number of Pages: Median: 588
- Publisher: AVI Pub. Co.
- Publish Date: 1976
- Publish Location: Westport, Conn
- Dewey Decimal Classification: 664.07
- Library of Congress Classification: TX-0531.00000000.R47
“Rheology and texture in food quality” Subjects and Themes:
- Subjects: Food - Food texture - Quality - Rheology
Edition Identifiers:
- The Open Library ID: OL4883364M
- Library of Congress Control Number (LCCN): 76012723
- All ISBNs: 9780870551970 - 0870551973
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.07❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.R47❜.
Access and General Info:
- First Year Published: 1976
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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40Food texture and rheology
By Philip Sherman
“Food texture and rheology” Metadata:
- Title: Food texture and rheology
- Author: Philip Sherman
- Language: English
- Number of Pages: Median: 456
- Publisher: Academic Press
- Publish Date: 1979
- Publish Location: London - New York
- Dewey Decimal Classification: 664
- Library of Congress Classification: TX-0546.00000000.F66TP-0368.00000000
“Food texture and rheology” Subjects and Themes:
- Subjects: Food texture - Congresses - Rheology
Edition Identifiers:
- The Open Library ID: OL4729946M
- Library of Congress Control Number (LCCN): 78018031
- All ISBNs: 0126399603 - 9780126399608
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664❜.
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000.F66❜ & ❛TP-0368.00000000❜.
Access and General Info:
- First Year Published: 1979
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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41Measurements in the Rheology of Foodstuffs
By J. H. Prentice
“Measurements in the Rheology of Foodstuffs” Metadata:
- Title: ➤ Measurements in the Rheology of Foodstuffs
- Author: J. H. Prentice
- Language: English
- Number of Pages: Median: 200
- Publisher: ➤ Elsevier Science Publishing Company
- Publish Date: 1984
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000
“Measurements in the Rheology of Foodstuffs” Subjects and Themes:
- Subjects: Food texture - Measurement - Food - Analysis - Rheology
Edition Identifiers:
- The Open Library ID: OL11607411M
- Online Computer Library Center (OCLC) ID: 11069615
- Library of Congress Control Number (LCCN): gb 84000473
- All ISBNs: 0853342482 - 9780853342489
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000❜.
Access and General Info:
- First Year Published: 1984
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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42Texture in foods
By Society of Chemical Industry (Great Britain). Food Group.
“Texture in foods” Metadata:
- Title: Texture in foods
- Author: ➤ Society of Chemical Industry (Great Britain). Food Group.
- Language: English
- Number of Pages: Median: 184
- Publisher: ➤ Macmillan - Society of Chemical Industry
- Publish Date: 1960
- Publish Location: New York - London
- Dewey Decimal Classification: 664
- Library of Congress Classification: TP-0368.00000000.S65 1958
“Texture in foods” Subjects and Themes:
- Subjects: Food texture - Food Analysis - Food-Processing Industry
Edition Identifiers:
- The Open Library ID: OL5791402M
- Online Computer Library Center (OCLC) ID: 1557598
- Library of Congress Control Number (LCCN): 60001753
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664❜.
- Library of Congress Classification (LCC): ➤ ❛TP-0368.00000000.S65 1958❜.
Access and General Info:
- First Year Published: 1960
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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43Food processing and engineering topics
By Maria Elena Sosa-Morales
“Food processing and engineering topics” Metadata:
- Title: ➤ Food processing and engineering topics
- Author: Maria Elena Sosa-Morales
- Language: English
- Number of Pages: Median: 343
- Publisher: ➤ Nova Science Pub Inc - Nova Science Publishers
- Publish Date: 2009
- Publish Location: Hauppauge, NY
- Dewey Decimal Classification: 664.02
- Library of Congress Classification: TP-0372.50000000.S66 2009TP-0372.50000000.F653 2009
“Food processing and engineering topics” Subjects and Themes:
- Subjects: Food - Food texture - Testing - Quality - Rheology
Edition Identifiers:
- The Open Library ID: OL23202393M
- Online Computer Library Center (OCLC) ID: 318292466
- Library of Congress Control Number (LCCN): 2009012381
- All ISBNs: 9781607417880 - 160741788X
Book Classifications
- Dewey Decimal (DDC): ➤ ❛664.02❜.
- Library of Congress Classification (LCC): ➤ ❛TP-0372.50000000.S66 2009❜ & ❛TP-0372.50000000.F653 2009❜.
Access and General Info:
- First Year Published: 2009
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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44Shokuhin kōgyō no ryūdō to yusō
By Tamakichi Takano
“Shokuhin kōgyō no ryūdō to yusō” Metadata:
- Title: ➤ Shokuhin kōgyō no ryūdō to yusō
- Author: Tamakichi Takano
- Language: jpn
- Number of Pages: Median: 253
- Publisher: Kōrin Shoin
- Publish Date: 1961
- Publish Location: Tōkyō
- Dewey Decimal Classification:
- Library of Congress Classification: TP-0372.50000000.T35 1961
“Shokuhin kōgyō no ryūdō to yusō” Subjects and Themes:
- Subjects: Food - Food texture - Testing - Rheology
Edition Identifiers:
- The Open Library ID: OL18334874M
- Library of Congress Control Number (LCCN): 87100472
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TP-0372.50000000.T35 1961❜.
Access and General Info:
- First Year Published: 1961
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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45Predicting texture of fresh fruits and vegetables by chemical and physical methods
By Margaret M. Hard
“Predicting texture of fresh fruits and vegetables by chemical and physical methods” Metadata:
- Title: ➤ Predicting texture of fresh fruits and vegetables by chemical and physical methods
- Author: Margaret M. Hard
- Language: English
- Number of Pages: Median: 27
- Publisher: ➤ College of Agriculture Research Center, Washington State University
- Publish Date: 1977
- Publish Location: Pullman
“Predicting texture of fresh fruits and vegetables by chemical and physical methods” Subjects and Themes:
- Subjects: Food texture - Vegetables - Fruit - Quality
Edition Identifiers:
- The Open Library ID: OL14551734M
- Online Computer Library Center (OCLC) ID: 3387844
Access and General Info:
- First Year Published: 1977
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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46Feeding and the texture of food
By Julian F. V. Vincent
“Feeding and the texture of food” Metadata:
- Title: ➤ Feeding and the texture of food
- Author: Julian F. V. Vincent
- Language: English
- Number of Pages: Median: 247
- Publisher: Cambridge University Press
- Publish Date: 1991
- Publish Location: New York - Cambridge [England]
- Dewey Decimal Classification: 612.31
- Library of Congress Classification: QP-0149.00000000.F44 1991
“Feeding and the texture of food” Subjects and Themes:
- Subjects: Mastication - Congresses - Oral habits - Food texture
Edition Identifiers:
- The Open Library ID: OL1863988M
- Online Computer Library Center (OCLC) ID: 26264739
- Library of Congress Control Number (LCCN): 90021854
- All ISBNs: 0521375215 - 9780521375214
Book Classifications
- Dewey Decimal (DDC): ➤ ❛612.31❜.
- Library of Congress Classification (LCC): ➤ ❛QP-0149.00000000.F44 1991❜.
Access and General Info:
- First Year Published: 1991
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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47Rheology and Fracture Mechanics of Foods
By Ton Van Vliet
“Rheology and Fracture Mechanics of Foods” Metadata:
- Title: ➤ Rheology and Fracture Mechanics of Foods
- Author: Ton Van Vliet
- Number of Pages: Median: 364
- Publisher: CRC Press
- Publish Date: 2013
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0531.00000000.V45 2013TX-0531.00000000TX-0541.00000000
“Rheology and Fracture Mechanics of Foods” Subjects and Themes:
- Subjects: ➤ Fracture mechanics - Rheology - Food, analysis - Food texture - Food - Composition - Analysis - Aliments - Analyse - Rhéologie - Mécanique de la rupture
Edition Identifiers:
- The Open Library ID: OL26144854M
- Online Computer Library Center (OCLC) ID: 883131715
- Library of Congress Control Number (LCCN): 2013006493
- All ISBNs: 9781439827031 - 1439827036
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0531.00000000.V45 2013❜, ❛TX-0531.00000000❜ & ❛TX-0541.00000000❜.
Access and General Info:
- First Year Published: 2013
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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48Food structure
“Food structure” Metadata:
- Title: Food structure
- Language: English
- Number of Pages: Median: 504
- Publisher: Butterworth-Heinemann
- Publish Date: 1988
“Food structure” Subjects and Themes:
- Subjects: Food - Food texture - Sensory evaluation
Edition Identifiers:
- The Open Library ID: OL7477728M
- All ISBNs: 9780408029506 - 0408029501
Access and General Info:
- First Year Published: 1988
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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49Food Texture Design and Optimization
By Yadunandan Dar
“Food Texture Design and Optimization” Metadata:
- Title: ➤ Food Texture Design and Optimization
- Author: Yadunandan Dar
- Number of Pages: Median: 464
- Publisher: Wiley-Blackwell
- Publish Date: 2014
- Dewey Decimal Classification:
- Library of Congress Classification: TX-0546.00000000.F665 2014TX-0546.00000000
“Food Texture Design and Optimization” Subjects and Themes:
- Subjects: ➤ Food texture - TECHNOLOGY & ENGINEERING / Food Science
Edition Identifiers:
- The Open Library ID: OL27556813M
- Library of Congress Control Number (LCCN): 2013027382 - 2013022910
- All ISBNs: 0470672420 - 9780470672426
Book Classifications
- Library of Congress Classification (LCC): ➤ ❛TX-0546.00000000.F665 2014❜ & ❛TX-0546.00000000❜.
Access and General Info:
- First Year Published: 2014
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
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50Report of proceedings
By Eastern Experiment Station Collaborators' Conference on Flavor and Texture of Foods (1962 Philadelphia)
“Report of proceedings” Metadata:
- Title: Report of proceedings
- Author: ➤ Eastern Experiment Station Collaborators' Conference on Flavor and Texture of Foods (1962 Philadelphia)
- Language: English
- Number of Pages: Median: 43
- Publisher: ➤ US Agricultural Research Service, Eastern Utilization Research & Development Division
- Publish Date: 1962
- Publish Location: Philadelphia
“Report of proceedings” Subjects and Themes:
- Subjects: Food - Food texture - Flavor - Congresses - Analysis
Edition Identifiers:
- The Open Library ID: OL25933101M
- Online Computer Library Center (OCLC) ID: 6286630
Access and General Info:
- First Year Published: 1962
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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