Feeding and the Texture of Food /
Contenido de las ponencias: 1. Características mecánicas y de fractura de materiales celulares y fibrosos por G. Jeronimides. 2. Textura de plantas y de frutas por J.F.V. Vincent. 3. Medida de la textura y estructura de la carne por P.P. Purslow. 4. Transformación de los alimentos por la masticación...
Kaydedildi:
| Müşterek Yazar: | |
|---|---|
| Diğer Yazarlar: | , |
| Materyal Türü: | Konferans Sunumu Kitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Cambridge, Inglaterra :
Cambridge University,
2003, c1991
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| Seri Bilgileri: | (Society for Experimental Biology. Seminar Series ;
44) |
| Konular: | |
| Etiketler: |
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