Food & Culinary Science

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Food Texture

Moskowitz
April 07, 1987

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of...

Sensory Evaluation of Food: Statistical Methods and Procedures

Michael O'Mahony
January 10, 1986

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and...

Food Analysis: Principles and Techniques (In 4 Volumes)

Gruenwedel
November 09, 1984

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an...

Aspartame: Physiology and Biochemistry

Filer Stegink
June 13, 1984

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Handbook of Flavor Ingredients, Volume II

Thomas E. Furia
July 01, 1975

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Conferences

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