著者・編者edited by J.F.V. Vincent and P.J. Lillford
一般注記Includes bibliographical references and index
Summary: 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. Zoologist- s, 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 conjuncti- on with the mechanics of eating them and more subjective behaviour- al parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists
Summary: Food technology
This digitally printed version
連携機関・データベース国立情報学研究所 : CiNii Research
NACSIS書誌ID（NCID）https://ci.nii.ac.jp/ncid/BA88759207 : BA88759207