Food Texturology: Measurement and Perception of Food Textural Properties:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer International Publishing
2024
Cham Springer |
| Ausgabe: | 2nd ed. 2024 |
| Schlagworte: | |
| Online-Zugang: | BTU01 FAN01 FFW01 HTW01 TUM01 UBM01 URL des Erstveröffentlichers |
| Beschreibung: | 1 Online-Ressource (XIV, 464 p. 174 illus., 119 illus. in color) |
| ISBN: | 9783031419003 |
| DOI: | 10.1007/978-3-031-41900-3 |
Internformat
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| 650 | 4 | |a Food Science | |
| 650 | 4 | |a Sensory Evaluation | |
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| 650 | 4 | |a Perception | |
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Datensatz im Suchindex
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| adam_txt | |
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| author2 | Rosenthal, Andrew Chen, Jianshe |
| author2_role | edt edt |
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| author_facet | Rosenthal, Andrew Chen, Jianshe |
| building | Verbundindex |
| bvnumber | BV049493034 |
| classification_tum | BIO 000 |
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| ctrlnum | (ZDB-2-SBL)9783031419003 (OCoLC)1418704457 (DE-599)BVBBV049493034 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-031-41900-3 |
| edition | 2nd ed. 2024 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T23:19:58Z |
| indexdate | 2024-07-10T10:08:50Z |
| institution | BVB |
| isbn | 9783031419003 |
| language | English |
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| publishDate | 2024 |
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| publisher | Springer International Publishing Springer |
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| spelling | Food Texturology: Measurement and Perception of Food Textural Properties edited by Andrew Rosenthal, Jianshe Chen 2nd ed. 2024 Cham Springer International Publishing 2024 Cham Springer 1 Online-Ressource (XIV, 464 p. 174 illus., 119 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Science Sensory Evaluation Perception Rheology Food science Food / Sensory evaluation Rosenthal, Andrew edt Chen, Jianshe edt Erscheint auch als Druck-Ausgabe 978-3-031-41899-0 Erscheint auch als Druck-Ausgabe 978-3-031-41901-0 Erscheint auch als Druck-Ausgabe 978-3-031-41902-7 https://doi.org/10.1007/978-3-031-41900-3 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food Texturology: Measurement and Perception of Food Textural Properties Food Science Sensory Evaluation Perception Rheology Food science Food / Sensory evaluation |
| title | Food Texturology: Measurement and Perception of Food Textural Properties |
| title_auth | Food Texturology: Measurement and Perception of Food Textural Properties |
| title_exact_search | Food Texturology: Measurement and Perception of Food Textural Properties |
| title_exact_search_txtP | Food Texturology: Measurement and Perception of Food Textural Properties |
| title_full | Food Texturology: Measurement and Perception of Food Textural Properties edited by Andrew Rosenthal, Jianshe Chen |
| title_fullStr | Food Texturology: Measurement and Perception of Food Textural Properties edited by Andrew Rosenthal, Jianshe Chen |
| title_full_unstemmed | Food Texturology: Measurement and Perception of Food Textural Properties edited by Andrew Rosenthal, Jianshe Chen |
| title_short | Food Texturology: Measurement and Perception of Food Textural Properties |
| title_sort | food texturology measurement and perception of food textural properties |
| topic | Food Science Sensory Evaluation Perception Rheology Food science Food / Sensory evaluation |
| topic_facet | Food Science Sensory Evaluation Perception Rheology Food science Food / Sensory evaluation |
| url | https://doi.org/10.1007/978-3-031-41900-3 |
| work_keys_str_mv | AT rosenthalandrew foodtexturologymeasurementandperceptionoffoodtexturalproperties AT chenjianshe foodtexturologymeasurementandperceptionoffoodtexturalproperties |