Concept research in food product design and development / Howard R. Moskowitz, Sebastiano Porretta, Matthias Silcher.
By: Moskowitz, Howard R.
Contributor(s): Porretta, Sebastiano | Silcher, Matthias.Material type: BookPublisher: Ames, Iowa, Oxford : Blackwell Publishing, c2005Description: xii, 597 p. : ill., table ; 26 cm.ISBN: 9780813824246.Call number: 664.072 MOS Subject(s): Food -- Sensory evaluation | Commercial products -- TestingOnline resources: Click here to access online
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|Books||BSTI Textbook (FL2)||664.072 MOS (Browse shelf)||1||Available||1000017787|
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|664.07 WEA 2nd ed. The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists /||664.07 WOO Laboratory manual in food chemistry /||664.072 FOO Food texture design and optimization /||664.072 MOS Concept research in food product design and development /||664.072 STO 3rd ed. Sensory evaluation practices /||664.072 THI Molecular gastronomy : exploring the science of flavor /||664.07220 EAR Guide to quality management systems for the food industry /|
Includes bibliographical references and index.