Malcolm C. Bourne <br/><br/>
Food Texture and Viscosity : Concept and Measurement 

 - New York  Academic Press  1982 
 - 325p 
<br/><br/>Malcolm C. Bourne: Food Texture and Viscosity : Concept and Measurement.  New York.  Academic Press, 1982. 0-12-119060-9--(664.07BOU)   
<br/><br/><br/>ENGLISH 
<br/><br/><label>ISBN: </label>0-12-119060-9 
<br/><br/><label>Dewey Class. No.: </label>664.07  / BOU