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
Electronic Access:
ScienceDirect http://www.sciencedirect.com/science/book/9780121190620Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 250009-1001 | ONLINE | Searching... | Searching... |