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

By: Bourne, Malcolm C.
Material type: materialTypeLabelBookSeries: Food science and technology, a series of monographs. Publisher: New York : Academic Press, c1982Description: xii, 325 p. : ill. ; 24 cm.ISBN: 0121190609.Call number: 664.07 BOU Subject(s): Food texture | Viscosity | Food -- AnalysisOnline resources: Click here to access online
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664.07 BOU (Browse shelf) 1 Available 1000008985

Includes index.

Bibliography: p. 303-319.

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