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The mechanical properties and colour of foods. Theoretical aspects, techniques of instrumental measurement and applications to vegetable, fruit and meat products



The mechanical properties and colour of foods. Theoretical aspects, techniques of instrumental measurement and applications to vegetable, fruit and meat products



Proprieta meccaniche e colore degli alimenti Aspetti teorici, tecniche di misura strumentale e applicazioni ai prodotti ortofrutticoli e carnei: 176



Titles of the five review papers comprising this publication include: Measurement of the consistency of solid foods The structure and consistency of fruit and vegetables; and Objective methods of evaluating colour and colour differences - examples of application to vegetable, fruit and meat products.

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