Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)

Technology

by: Malcolm Bourne · George F. Stewart · Bernard S. Schweigert · John Hawthorn

Hardcover

ISBN: 978-0-12-119060-6

ISBN-10: 0-12-119060-9

Academic Press · 1983

See also:
2002HardcoverFood Texture and Viscosity: Concept and Measurement (Food Science and Technology)