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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Sensory properties of foods
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Food research and data analysis
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Food texture and viscosity : concept and measurement
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Food texture and viscosity : concept and measurement
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Flavor technology : physical chemistry, modification, and process
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Quality control for the food industry
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Trends in flavour research : proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, The Netherlands, 15-18 June, 1993
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(핵심원리 이해를 위한) 실험조리
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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Food powders : physical properties, processing, and functionality
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Mouthfeel : how texture makes taste
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Quality attributes and their measurement in meat, poultry and fish products
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Chemical principles in the laboratory
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Natural and artificial flavoring agents and food dyes
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Quality attributes and their measurment in meat,poultry and fish products
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Food flavourings
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Rheology and texture in food quality
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Theory, determination and control of physical properties of food materials
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Dietary fiber
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Chocolate science and technology
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