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Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survi
Language: en
Pages: 603
Pages: 603
Type: BOOK - Published: 2010-09-27 - Publisher: Springer Science & Business Media
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and P
Language: en
Pages: 337
Pages: 337
Type: BOOK - Published: 2018-07-03 - Publisher: Penguin
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more
Language: en
Pages: 481
Pages: 481
Type: BOOK - Published: 2012-04-05 - Publisher: CRC Press
Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2002-08-16 - Publisher: Woodhead Publishing
The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the
