- Publisher's listprice GBP 290.00
-
138 547 Ft (131 950 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 27 709 Ft off)
- Discounted price 110 838 Ft (105 560 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
138 547 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 7 April 1987
- ISBN 9780824775858
- Binding Hardback
- No. of pages352 pages
- Size 229x152 mm
- Weight 589 g
- Language English 0
Categories
Short description:
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions
MoreLong description:
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.
MoreTable of Contents:
Contributors, Part I: Physical Measures of Texture, Part II: The Relation Between Physical and Subjective Measures, Part III: Subjective Measures of Texture, Index
More
The Politics of the Earth: Environmental Discourses
12 416 HUF
11 175 HUF
Auricular Surgery: Aesthetic and Reconstructive, An Issue of Facial Plastic Surgery Clinics: Aesthetic and Reconstructive, an Issue of Facial Plastic Surgery Clinics
31 102 HUF
27 059 HUF
