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Abstract

This bibliography covers both the solid and liquid properties of foods. It includes the whole range of response of foods of any type to deforming forces, from mechanical properties of solids to the rheology of liquids. Only those publications giving quantitative instrumental data, measurement techniques or sensory correlates are included. A detailed subject index is given.

Additional information

Authors: MCKENNA B M, University College, Dublin (IE)
Bibliographic Reference: EUR 12746 EN (1990) 129 pp., FS
Availability: Food Science Publishers Ltd., April Cottage, Golf Road, Kenley, Surrey (GB)
ISBN: ISBN 0-948323-95-7
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