Physical properties of foods-2 : COST 90bis : final seminar proceedings /

• Jowitt, Ronald
• European Cooperation in Scientific and Technical Research.

• Food -- Analysis

• Elsevier Applied Science,

• 1851661247

• Proceedings of a Seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research).

• Food texture and viscosity concept and measurement
• Fundamentals of new food product development
• Food portion sizes
• Shelf life evaluation of foods
• Experimental food science
• Dietary reference values for food energy and nutrients for the United Kingdom