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

By: Material type: TextTextSeries: Food science and technology international seriesPublication details: San Diego : Academic Press, c2002.Edition: 2nd edDescription: xvii, 427 p. : ill. (some col.) ; 26 cmISBN:
  • 0121190625
Subject(s): DDC classification:
  • 664/.117  22
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Includes bibliographical references (p. [381]-413) and index.

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