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Food texture and viscosity concept and measurement by Malcolm C. Bourne

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BookSeries: Food science and technology. Publisher: New York Academic Press c1982Description: xii, 325 p. ill. 24 cm.Subject(s): Viscosity | Food -- Analysis | Food textureDDC classification: 664

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Item type	Current location	Home library	Call number	Status	Date due	Barcode
	Matheson Library	Matheson Library	664.07 B775f (Browse shelf)	Available		018217

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