Food structure: its creation and evaluation
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London (UK) Butterworths
1988
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| Subjects: | FOODS, FOOD TECHNOLOGY, TEXTURE, CHEMICOPHYSICAL PROPERTIES, COLLOIDS, MOISTURE CONTENT, PROTEINS, CEREALS, RHEOLOGICAL PROPERTIES, ORGANOLEPTIC ANALYSIS, ANALYTICAL METHODS, PRODUIT ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, ALIMENTOS, TECNOLOGIA DE LOS ALIMENTOS, PROPRIETE PHYSICOCHIMIQUE, COLLOIDE, TENEUR EN EAU, PROTEINE, CEREALE, PROPRIETE RHEOLOGIQUE, ANALYSE ORGANOLEPTIQUE, TECHNIQUE ANALYTIQUE, TEXTURA, PROPIEDADES FISICOQUIMICAS, COLOIDES, CONTENIDO DE HUMEDAD, PROTEINAS, CEREALES, PROPIEDADES REOLOGICAS, ANALISIS ORGANOLEPTICO, TECNICAS ANALITICAS, |
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unfao:6232912021-05-05T06:52:06ZFood structure: its creation and evaluation Blanshard, J.M.V. Easter School in Agricultural Science eng 1987 44 Nottingham (UK) Mitchell, J.R. textLondon (UK) Butterworths1988 FOODSFOOD TECHNOLOGYTEXTURECHEMICOPHYSICAL PROPERTIESCOLLOIDSMOISTURE CONTENTPROTEINSCEREALSRHEOLOGICAL PROPERTIESORGANOLEPTIC ANALYSISANALYTICAL METHODSPRODUIT ALIMENTAIRETECHNOLOGIE ALIMENTAIREALIMENTOSTECNOLOGIA DE LOS ALIMENTOSTEXTUREPROPRIETE PHYSICOCHIMIQUECOLLOIDETENEUR EN EAUPROTEINECEREALEPROPRIETE RHEOLOGIQUEANALYSE ORGANOLEPTIQUETECHNIQUE ANALYTIQUETEXTURAPROPIEDADES FISICOQUIMICASCOLOIDESCONTENIDO DE HUMEDADPROTEINASCEREALESPROPIEDADES REOLOGICASANALISIS ORGANOLEPTICOTECNICAS ANALITICASURN:ISBN:0-408-02950-1 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
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Bibliográfico |
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En linea Fisico |
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cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
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| topic |
FOODS FOOD TECHNOLOGY TEXTURE CHEMICOPHYSICAL PROPERTIES COLLOIDS MOISTURE CONTENT PROTEINS CEREALS RHEOLOGICAL PROPERTIES ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS PRODUIT ALIMENTAIRE TECHNOLOGIE ALIMENTAIRE ALIMENTOS TECNOLOGIA DE LOS ALIMENTOS TEXTURE PROPRIETE PHYSICOCHIMIQUE COLLOIDE TENEUR EN EAU PROTEINE CEREALE PROPRIETE RHEOLOGIQUE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE TEXTURA PROPIEDADES FISICOQUIMICAS COLOIDES CONTENIDO DE HUMEDAD PROTEINAS CEREALES PROPIEDADES REOLOGICAS ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS FOODS FOOD TECHNOLOGY TEXTURE CHEMICOPHYSICAL PROPERTIES COLLOIDS MOISTURE CONTENT PROTEINS CEREALS RHEOLOGICAL PROPERTIES ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS PRODUIT ALIMENTAIRE TECHNOLOGIE ALIMENTAIRE ALIMENTOS TECNOLOGIA DE LOS ALIMENTOS TEXTURE PROPRIETE PHYSICOCHIMIQUE COLLOIDE TENEUR EN EAU PROTEINE CEREALE PROPRIETE RHEOLOGIQUE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE TEXTURA PROPIEDADES FISICOQUIMICAS COLOIDES CONTENIDO DE HUMEDAD PROTEINAS CEREALES PROPIEDADES REOLOGICAS ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS |
| spellingShingle |
FOODS FOOD TECHNOLOGY TEXTURE CHEMICOPHYSICAL PROPERTIES COLLOIDS MOISTURE CONTENT PROTEINS CEREALS RHEOLOGICAL PROPERTIES ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS PRODUIT ALIMENTAIRE TECHNOLOGIE ALIMENTAIRE ALIMENTOS TECNOLOGIA DE LOS ALIMENTOS TEXTURE PROPRIETE PHYSICOCHIMIQUE COLLOIDE TENEUR EN EAU PROTEINE CEREALE PROPRIETE RHEOLOGIQUE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE TEXTURA PROPIEDADES FISICOQUIMICAS COLOIDES CONTENIDO DE HUMEDAD PROTEINAS CEREALES PROPIEDADES REOLOGICAS ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS FOODS FOOD TECHNOLOGY TEXTURE CHEMICOPHYSICAL PROPERTIES COLLOIDS MOISTURE CONTENT PROTEINS CEREALS RHEOLOGICAL PROPERTIES ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS PRODUIT ALIMENTAIRE TECHNOLOGIE ALIMENTAIRE ALIMENTOS TECNOLOGIA DE LOS ALIMENTOS TEXTURE PROPRIETE PHYSICOCHIMIQUE COLLOIDE TENEUR EN EAU PROTEINE CEREALE PROPRIETE RHEOLOGIQUE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE TEXTURA PROPIEDADES FISICOQUIMICAS COLOIDES CONTENIDO DE HUMEDAD PROTEINAS CEREALES PROPIEDADES REOLOGICAS ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS Blanshard, J.M.V. Easter School in Agricultural Science eng 1987 44 Nottingham (UK) Mitchell, J.R. Food structure: its creation and evaluation |
| format |
Texto |
| topic_facet |
FOODS FOOD TECHNOLOGY TEXTURE CHEMICOPHYSICAL PROPERTIES COLLOIDS MOISTURE CONTENT PROTEINS CEREALS RHEOLOGICAL PROPERTIES ORGANOLEPTIC ANALYSIS ANALYTICAL METHODS PRODUIT ALIMENTAIRE TECHNOLOGIE ALIMENTAIRE ALIMENTOS TECNOLOGIA DE LOS ALIMENTOS TEXTURE PROPRIETE PHYSICOCHIMIQUE COLLOIDE TENEUR EN EAU PROTEINE CEREALE PROPRIETE RHEOLOGIQUE ANALYSE ORGANOLEPTIQUE TECHNIQUE ANALYTIQUE TEXTURA PROPIEDADES FISICOQUIMICAS COLOIDES CONTENIDO DE HUMEDAD PROTEINAS CEREALES PROPIEDADES REOLOGICAS ANALISIS ORGANOLEPTICO TECNICAS ANALITICAS |
| author |
Blanshard, J.M.V. Easter School in Agricultural Science eng 1987 44 Nottingham (UK) Mitchell, J.R. |
| author_facet |
Blanshard, J.M.V. Easter School in Agricultural Science eng 1987 44 Nottingham (UK) Mitchell, J.R. |
| author_sort |
Blanshard, J.M.V. |
| title |
Food structure: its creation and evaluation |
| title_short |
Food structure: its creation and evaluation |
| title_full |
Food structure: its creation and evaluation |
| title_fullStr |
Food structure: its creation and evaluation |
| title_full_unstemmed |
Food structure: its creation and evaluation |
| title_sort |
food structure: its creation and evaluation |
| publisher |
London (UK) Butterworths |
| publishDate |
1988 |
| work_keys_str_mv |
AT blanshardjmv foodstructureitscreationandevaluation AT easterschoolinagriculturalscienceeng198744nottinghamuk foodstructureitscreationandevaluation AT mitchelljr foodstructureitscreationandevaluation |
| _version_ |
1768059691714215936 |