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Posts tagged: Series

Rheology Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

href rel = “NOFOLLOW”> rheology Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

The second edition of this interesting review of work needed to characterize the concept of rheological behavior of liquid and semisolid food. They also see how to use various materials to develop properties that fit the flow of fluid foods and structure in gelled systems. It covers a very important application of rheology to sensory assessment and cost, and how it can be used for handling and food processing. All chapters have been updated to help readers become
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List Price: $ 159.00
Price :

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Related href href=”http://www.amazon.com/Rheology-Fluid-Semisolid-Foods-Applications/dp/0387709290%3FSubscriptionId%3DAKIAIXC4L6V7LF5XP4NQ%26tag%3Djagoan03-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0387709290″> Testing Food Products

Tags: Applications, Engineering, Fluid, Food, Foods, Principles, Rheology, Semisolid, Series

Test | admin | September 10, 2011 5:31 pm | Comments (0)

Sensory and Consumer Research in Food Product Design and Development (Institute of Food Technologists Series)

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful.

Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, prod

List Price: $ 230.00

Price: $ 186.46

Tags: Consumer, Design, Development, Food, Institute, product, Research, Sensory, Series, Technologists

Test | admin | July 20, 2011 5:32 pm | Comments (0)