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Actions for Food texture and viscosity [electronic resource] : concept and measurement
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Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne
Author
Bourne, Malcolm C.
Published
San Diego : Academic Press, c2002.
Edition
2nd ed.
Physical Description
xvii, 427 p. : ill. (some col.) ; 26 cm.
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Series
Food science and technology international series
Restrictions on Access
License restrictions may limit access.
Subject(s)
Food texture
Viscosity
Food
—
Analysis
Genre(s)
Electronic books
ISBN
0121190625
Bibliography Note
Includes bibliographical references (p. [381]-413) and index.
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| catkey: 19794966