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

Title
: 
Food texture and viscosity concept and measurement

Author
: 
Bourne, Malcolm C.

ISBN
: 
9780121190620

Edition
: 
2nd ed.

Publication Information
: 
San Diego : Academic Press, c2002.

Physical Description
: 
1 online resource (xvii, 427 p.) : ill. (some col.)

Series
: 
Food science and technology international series

Series Title
: 
Food science and technology international series

Subject Term
: 
Food texture.
 
Viscosity.
 
Food -- Analysis.

Electronic Access
: 
ScienceDirect http://www.sciencedirect.com/science/book/9780121190620


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book250009-1001ONLINEElektronik Kütüphane