Food texture and viscosity concept and measurement Malcolm C. Bourne

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Material type: Text

TextLanguage: English Series: Food Science and Technology: International Series/ edited by Steve L. TaylorPublication details: San Diego Academic Press 2002Edition: 2nd EdDescription: xvii,427p. ill.;col. 26cmISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	Food Tech Library	General Collection	664.07 B72F (Browse shelf(Opens below))	Available		171666

Includes appendix, bibliographical references and an index.

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