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Food Texture and Viscosity : Concept and Measurement

Malcolm C. Bourne

Food Texture and Viscosity : Concept and Measurement - New York Academic Press 1982 - 325p

Malcolm C. Bourne: Food Texture and Viscosity : Concept and Measurement. New York. Academic Press, 1982. 0-12-119060-9--(664.07BOU)

ENGLISH

ISBN: 0-12-119060-9

Dewey Class. No.: 664.07 / BOU

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