Food Texture and Viscosity: Concepts and Measurement

By: Bourne, MalcolmMaterial type: TextTextPublication details: San Diego Academic Press 2002Subject(s): Food Technology | Test AnalysisDDC classification: 664.117
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Item type Current library Collection Call number Status Notes Date due Barcode
Books Books BCAS Library
Food Technology 664.117 BOU (Browse shelf(Opens below)) Not For Loan Text 17030
Books Books BCAS Library
Food Technology 664.117 BOU (Browse shelf(Opens below)) Available Text 16981

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