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Food Texture and Viscosity : Concept and Measurement

By: Material type: TextTextLanguage: ENG Publication details: New York Academic Press 1982Description: 325pISBN:
  • 0-12-119060-9
DDC classification:
  • 664.07 BOU
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Item type Current library Call number Copy number Status Barcode
GENERAL GENERAL University of Agricultural Sciences, Dharwad 664.07/BOU 1 Available 42710

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

ENGLISH

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