ISBN: 9780521050333 - sebs 44 feeding & texture of food (society for experimental biology seminar series, 44, band 44) (7 Ergebnisse)

Softcover/Paperback. Zustand: Sehr gut. 264 p. Very good. Shrink wrapped. / Sehr guter Zustand. In Folie verschweißt. Sprache: Englisch Gewicht in Gramm: 469.

Zustand: Good. Used - Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre.' Ex-library, but has been well cared for. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Zustand: New. pp. 264 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. In English.

Zustand: New. The texture of food and the feeding adaptions of various animals are investigated with the intention of enabling the food industry to produce more appetising foodstuffs. Editor(s): Vincent, J. F. V.; Lillford, P. J. Series: Society for Experimental Biology Seminar Series. Num Pages: 264 pages, 99 b/w illus. BIC Classification: PSVP. Category: (P) Professional & Vocational. Dimension: 228 x 152 x 15. Weight in Grams: 390. . 2008. 1st Edition. paperback. . . . . Books ship from the US and Ireland. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.…