Food texture and viscosity : concept and measurement

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Bibliographic Details
Main Author Bourne, Malcolm C. (Author)
Format Book
LanguageEnglish
Published San Diego : Academic Press, c2002
Edition2nd ed.
SeriesFood science and technology international series
Subjects
potraviny
viskozita
analýza potravin
ISBN0121190625
Physical Descriptionxvii, 427 s. : il. (některé barev.) ; 26 cm

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Bibliography:Obsahuje bibliografické odkazy a rejstřík
ISBN:0121190625
Physical Description:xvii, 427 s. : il. (některé barev.) ; 26 cm

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