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BOOK REVIEWS
Author(s) -
SHERMAN P.,
THORNE STUART,
BOURNE MALCOLM C.,
BOURNE MALCOLM
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00437.x
Subject(s) - food science , rheology , polymer science , library science , humanities , art , materials science , chemistry , computer science , composite material
Advances in Food Emulsions and Foams. (E. Dickinson and G. Stainsby, eds.) Elsevier Applied Science. 1988. 397 pp. £52. FOOD PRESERVATION BY MOISTURE CONTROL. (C. C. Seow, ed.) Elsevier Applied Science. 1988. ISBN 1‐85166‐261‐8; (pp. xiv + 277.) FOOD TEXTURE, INSTRUMENTAL AND SENSORY MEASUREMENT. (H. R. Moskowitz, ed.) Marcel Dekker, New York and Basel 1987. 335 pp.; $89.75. PROCEEDINGS OF THE SECOND SYMPOSIUM ON FOOD RHEOLOGY. Association of Cereal Research, P. O. Box 23, Schützenburg 10, Detmold, D4930, Federal Republic of Germany. 191 pp.; 40 D.M.