Food texture and viscosity : concept and measurement

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Bibliographic Details
Main Author: Bourne, Malcolm C. (Author)
Format: Book
Language: English
Published: San Diego : Academic Press, c2002
Edition: 2nd ed.
Series: Food science and technology international series
Subjects:
potraviny
viskozita
analýza potravin
ISBN: 0121190625
Physical Description: xvii, 427 s. : il. (některé barev.) ; 26 cm

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ikona NpovdaGlossary of Terms
Status Description Location Call Number
Status
Long term loan – Due : 18.12.2024  Recall This 		Description

Location
 FT Call Number 664/BOURNE,M.C.

Status Description Location Call Number
Long term loan - Due : 18.12.2024  Recall This FT 664/BOURNE,M.C.

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