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1. Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

by Bourne, Malcolm C.

Call number: 664.07 BOU Material type: book Book; Format: print Publisher: New York : Academic Press, c1982Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU] (1).

2. Principles of food chemistry / by John M. DeMan.

by De Man, John M.

Call number: 664 DEM Material type: book Book; Format: print Publisher: Westport, Conn. : AVI Pub. Co., c1976Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 DEM] (1).

3. Texture measurements of food : psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships / edited by Amihud Kramer and Alina S. Szczesniak.

by Kramer, Amihud | Szczesniak, Alina S.

Call number: 664.07 KRAt Material type: book Book; Format: print Publisher: Dordrecht, Boston : D. Reidel Pub. Co., [1973]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 KRAt] (1).

4. Consistency of foodstuffs. / Translated from the Japanese by Sachio Matsumoto

by Sone, Toshimaro | Matsumoto, Sachio.

Call number: 664.07 SON Material type: book Book; Format: print Publisher: Dordrecht : Reidel, [1972]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SON] (1).

5. Texture in foods : comprising papers read at a symposium organised by the Food Group [and] held in London, October 13-14, 1958.

by Society of Chemical Industry (Great Britain). Food Group | Symposium on Texture in Foods (1958 : London).

Call number: 664.07 SCI Material type: book Book; Format: print Publisher: London : Society of Chemical Industry; New York : Macmillan, 1960Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 SCI] (2).

6. Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

by Bourne, Malcolm C.

Call number: 664.07 BOU 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: San Diego, Calif. : Academic Press, c2002Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 BOU 2nd ed.] (1).

7. Food texture : instrumental and sensory measurement / edited by Howard R. Moskowitz.

by Moskowitz, Howard R.

Call number: 664.07 FOOt Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 1987Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.07 FOOt] (1).

8. Food texture design and optimization / edited by Yadunandan Lal Dar and Joseph M. Light.

by Dar, Yadunandan [editor.] | Light, Joseph M [editor.].

Call number: 664.072 FOO Material type: book Book; Format: print Publisher: Chichester, West Sussex : Wiley-Blackwell, c2014Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.072 FOO] (1).

9. Food texture / Samuel A. Matz

by Matz, Samuel A.

Call number: 664 MAT Material type: book Book; Format: print Publisher: Westport, Conn, : AVI Pub. Co., 1962Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664 MAT] (1). Special Status (1).