Food texture and viscosity concept and measurement

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Bibliographic Details
Main Author:	Bourne, Malcolm C
Format:	Book
Language:	Spanish
Published:	San Diego, California, USA Academic Press 2002
Edition:	Segunda edición
Series:	Food Science and Technology, International Series
Subjects:	Alimentación TEXTURA Viscosidad PROPIEDADES FISICO-QUIMICAS PROPIEDADES REOLOGICAS Análisis de alimentos
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Food texture and viscosity: concept and measurement by Bourne, Malcolm C

Published 1982

Book