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OverviewFull Product DetailsAuthor: Malcolm BournePublisher: Academic Press Imprint: Academic Press Edition: 2nd ISBN: 9781493300167ISBN 10: 1493300164 Pages: 416 Publication Date: 08 May 2002 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviews.. .if you work on food texture and do not have the first edition, then do buy this book! -FOOD TECHNOLOGY (December 2003) Bourne's definitions are well written and easy to understand. -E Streams (June 2003) .. .recommended for students and professionals in academia and industry. -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories. -JOURNAL OF SENSORY STUDIES I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices. --Good.com Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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