Rheology and texture in food quality

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Bibliographic Details
Main Authors:	DeMan, J. M (Author), Voisey, P. W (Author), Rasper, V. F (Author), Stanley, David W (Author)
Format:	Book
Language:	English
Published:	Westport Avi 1976
Subjects:	TECNOLOGIA DE ALIMENTOS Alimentos Análisis de alimentos Frutas Leche Productos lácteos CACAO PASTAS
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245	1	0	\|a Rheology and texture in food quality
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583			\|a last modification \|c 19960628 00:00:00 \|k Rodrigo Vera
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