Modifying and Texture Vol. 2 Sensory Analysis Consumer Requirements and Preference J. Chen Textual Documents

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Material type: Text

TextLanguage: English Publication details: Cambridge Woodhead Publishing Ltd. 2015Description: 277ISBN:

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Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Textual Documents	University Library, Navsari	General	664 CHE (Browse shelf(Opens below))	1	Available		71292

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Previous	664 CHA Key Notes on Food Science and Technology	664 CHA Enzymes in Food and Beverage Processing	664 CHE Modifying Food Texture Vol. 1 : Novel Ingredients and Processing Techniques	664 CHE Modifying and Texture Vol. 2 Sensory Analysis Consumer Requirements and Preference	664 CHO Food Processing and Biotechnology Application	664 CON Food Processing : An Industrial Powerhouse in Transition	664 CRU Laboratory Manual of Fruit and Vegetable Products	Next

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