This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. The new edition has been thoroughly updated, and includes new material on information transfer theory covering all sectors of the industry.
"Sinopsis" puede pertenecer a otra edición de este libro.
about the first edition:
`This excellent volume provides a base in the science and methodology of food colour and appearance.'
Food Science and Technology
`A fascinating introduction to the subject and a valuable resource of up-to-date literature.'
Food Manufacture, March 1994
`This book will fill an obvious void... the definitive work on food color and appearance for the next decade. The author has an exceptional understanding of the wide range of disciplines related to the appearance of food. In addition, this book is remarkably free of minor errors.'
Food Technology, Fehruary 1995
`...important in providing an unconventional perspective into an under-researched area of great importance in understanding and predicting consumer behaviour.'
Chemistry & Industry
`This book is written on a very high intellectual plane, and is likely to become the reference book on food appearance for years to come.'
Trends in Food Science and Technology
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Estado de conservación: New. New Book. Nº de ref. de la librería 0834216205SBK
Descripción Springer, 1999. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0834216205
Descripción Springer, 1999. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110834216205