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Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships

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Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships - Kramer, A (Editor), and Szczesniak, A S (Editor)
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Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition ...

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Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships 2011, Springer, Dordrecht

ISBN-13: 9789401025645

Trade paperback

Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships 1973, Springer, Dordrecht

ISBN-13: 9789027703071

1973 edition

Hardcover