Texture Measurements of Foods: Psychophysical Fundamentals
Sensory, Mechanical and Chemical Procedures, and Their Relationships
1 edition
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Author
Contributions
- A. Kramer (Editor) - Contributor
- A.S. Szczesniak (Editor) - Contributor
Publication
1973-09-30 - Springer
Language
English
Word Count
49,000 words, Guess
Page Count
196 pages
Physical Format
Hardcover
Identifiers
- ISBN-109027703078
- ISBN-139789027703071
- Goodreads2131186
- Open LibraryOL9095400M
Subjects
Other Editions
- Texture Measurements of Foods: Psychophysical Fundamentals
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