Bourne, Malcolm C.
Food texture and viscosity concept and measurement by Malcolm C. Bourne - New York Academic Press c1982 - xii, 325 p. ill. 24 cm. - Food science and technology .
Includes index
Viscosity
Food--Analysis
Food texture
664 / .07
Food texture and viscosity concept and measurement by Malcolm C. Bourne - New York Academic Press c1982 - xii, 325 p. ill. 24 cm. - Food science and technology .
Includes index
Viscosity
Food--Analysis
Food texture
664 / .07