Food texture and viscosity : concept and measurement / Malcolm C. Bourne

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Material type: Text

TextSeries: Food science and technologyPublication details: New York : Academic Press, 1982.Description: xii,325 p. : ill. ; 24 cmISBN:

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Holdings
Item type	Current library	Call number	Status	Barcode
Books - Open Access	School of Food Technology, Nutrition and Bioengineering	664.07 BOU (Browse shelf(Opens below))	Available	001267403

Includes bibliographical references and index.

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