TY  - BOOK
AU  - Chen,Jianshe
TI  - Modifying food texture: volume 2. Sensory analysis, consumer requirements and preferences
T2  - Woodhead Publishing Series in Food Science, Technology and Nutrition
SN  - 9781782423348
U1  - 664.07 
PY  - 2015///
CY  - Reino Unido
PB  - Elsevier
KW  - Alimentos
KW  - textura
KW  - evaluación sensorial
N1  - Incluye: Bibliografía e índice
ER  -