TY  - BOOK
AU  - Bourne, Malcolm C.
TI  - Food texture and viscosity: concept and measurement 
SN  - 0121190625
U1  - 664/.117  22
PY  - 2002///
CY  - San Diego
PB  - Academic Press
KW  - Food texture
KW  - Viscosity
KW  - Food
KW  -  Analysis
N1  - Includes bibliographical references (p. [381]-413) and index
ER  -