Купить Studies on Texture of Some Foods. Автор Wael Abdel-Rafee Mahmoud Saleh,Ashraf Mahdy Sharoba and Hammam E.M. Bahlol - Hassan H.A. El-Tanahy.
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Food texture is important in product development, quality control, sensory testing, and process engineering. Fortunately, there have been efforts to fully characterize the texture of many food products with methods such as Texture Profile Analysis (TPA). Knowing how to effectively characterize the texture of a food product allows one to constantly improve formulations, processing methods, product stability, and shelf life. Camel meat is healthier as they produce carcasses with less fat as..
Характеристики Studies on Texture of Some Foods
|Издательство||LAP Lambert Academic Publishing||ISBN||9783659185953|
|Высота упаковки||1||Автор||Wael Abdel-Rafee Mahmoud Saleh,Ashraf Mahdy Sharoba and Hammam E.M. Bahlol - Hassan H.A. El-Tanahy|
|Автор на обложке||Wael Abdel-Rafee Mahmoud Saleh,Ashraf Mahdy Sharoba and Hammam E.M. Bahlol - Hassan H.A. El-Tanahy||Год||2012|
|Глубина упаковки||1||Ширина упаковки||1|
|Кол-во страниц||180||Язык издания||Английский|
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