ملخص
Proper classification and terminology comprise an essential basis for avoiding confusion or imprecision. Classification will assist in recording available data, setting up a global database and developing predictive relationships. In this paper, an attempt to develop a well-accepted classification of and terminology for food properties is made. The proposed four classes of food properties are: physical and physico-chemical properties, kinetic properties, sensory properties, and health properties.
اللغة الأصلية | English |
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الصفحات (من إلى) | 93-99 |
عدد الصفحات | 7 |
دورية | International Journal of Food Properties |
مستوى الصوت | 2 |
رقم الإصدار | 2 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - 1999 |
منشور خارجيًا | نعم |
ASJC Scopus subject areas
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