Number of the records: 1  

Food processing and product functionality

  1. TitleFood processing and product functionality : Measuring food quality : Colour and colour measurement : Sensory properties : Rheology and psycho-rheology / Author's collective and H.A. Schols
    Author-s Schols, H.A. (Author)
    PublishedWageningen : Wageningen University, 2004
    Description29, 23, [24] s.
    NotesPríručka pre kurz Food Chemistry (FCH 20306) . obr., príl., tab. Lit.
    Keywordspotraviny * výrobky potravinárske * spracovanie potravín * kvalita potravín * analýzy senzorické * reológia * chémia potravinárska * učebnice
    CountryNetherlands
    LanguageEnglish
    Copies1, available for regular loan 0
    DatabaseBooks
    book

    book

    Call numberDislocationCollection in study roomAvailable
    574380Inštitút ochrany biodiverzity a biologickej bezpečnosti FAPZunavailable

Number of the records: 1  

  This site uses cookies to make them easier to browse. Learn more about how we use cookies.

Accept allSettingsReject all