Food Texture and Viscosity Concept and Measurement
Material type: TextLanguage: English Series: Food Science and Technology International SeriesPublication details: Academic Press 2002 Edition: 2nd edISBN: 9780080491332Subject(s): Food texture.,Food--Analysis.,Viscosity | TECHNOLOGY & ENGINEERING / Food Science / GeneralDDC classification: 664/.117 LOC classification: TX531 .B685 2002ebOnline resources: Click here to access onlineItem type | Current library | Call number | Status | Date due | Barcode |
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E-Books | VJEC Central Library | Not for loan |
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