Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
- Author
- Malcolm Bourne
- Language
- English
- Edition
- 2
- Year
- 2002
- Page
- 416
- ISBN
- 0121190625,9780121190620,9780080491332
- File Type
- pdf
- File Size
- 4.6 MiB
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