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Texture measurements of food : psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships / edited by Amihud Kramer and Alina S. Szczesniak.

Contributor(s): Kramer, Amihud | Szczesniak, Alina S.
Material type: materialTypeLabelBookPublisher: Dordrecht, Boston : D. Reidel Pub. Co., [1973]Description: xii, 175 p. : ill. ; 25 cm.ISBN: 9027703078.Call number: 664.07 KRAt Subject(s): Food -- Testing | Food textureOnline resources: Click here to access online
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664.07 KRAt (Browse shelf) 1 Available 1000008395

Bibliography : p.[161]-175.

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