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Food Texture and Viscosity : Concept and Measurement

Malcolm Bourne

Food Texture and Viscosity : Concept and Measurement - 2nd Ed - San Diego Academic Press 2002 - 427p

Malcolm Bourne: Food Texture and Viscosity : Concept and Measurement. (2nd Ed) San Diego. Academic Press, 2002. 0-12-119062-5--(664.02BOU)

ENGLISH

ISBN: 0-12-119062-5

Dewey Class. No.: 664.02 / BOU

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